title: Jet-cooked high amylose corn starch and shortening composites for use in cake icings.
abstract: Butter cream is an all-purpose icing that is used to both ice and decorate cakes. Cream icings contain up to 40% shortening. As consumers become aware of the need to reduce fat in their diet, the demand for healthy, flavorful, and low-fat food increases. High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of oleic acid. Amylose formed helical inclusion complexes with the fatty acid. Shortening was added at different levels to jet-cooked starch. The resulting starch-lipid composites (SLC) had 0%, 8%, 16%, and 24% fat. The composites were used to substitute shortening in the preparation of cake icings with 1% to 13% fat. SLC icings were formulated by either keeping the total solids constant, or the starch and sugar to water ratio constant as the fat level was reduced. The effect of fat and formulation of shortening and SLC icings on the physical and rheological characteristics were studied. It was found that low-fat SLC icings can be prepared by optimizing the formulation. Practical Application:  This study indicates potential new applications for SLC that benefit the confectionary industry by generating new products offering healthy alternatives to the consumers.
authors.affiliation: USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL 61604, USA. mukti.singh@ars.usda.gov
authors.forename: Mukti
authors.initials: M
authors.lastname: Singh
authors.forename: Jeffrey A
authors.initials: JA
authors.lastname: Byars
mesh_terms: D000688:Amylose / Q000737:chemistry*; D002079:Butter / Q000032:analysis; D003296:Cooking / Q000379:methods*; D004032:Diet; D005504:Food Analysis; D061353:Food Storage; D019301:Oleic Acid / Q000378:metabolism; D012212:Rheology / Q000379:methods; D013213:Starch / Q000737:chemistry*
chemical_list: D019301:Oleic Acid; D002079:Butter; D013213:Starch; D000688:Amylose