title: Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase.
abstract: Low-fat spreads were developed using a thermoreversible gelling agent, the 4-α-glucanotransferase (4αGT)-modified rice starch. The low-fat spreads consisted of the modified starch paste (or rice starch or maltodextrin), olive oil (0-30% w/w), egg yolk, salt, xanthan gum, and butter flavor, and were produced by homogenization, ultrasonic processing at 50% amplitude for 2min, and cold-gel setting at 4°C for 24h. Formulations with 15% and 20% of the modified starch paste resulted in highly stable oil-in-water low-fat spreads having varied textural properties and acceptable spreadability, whereas formulations with rice starch and maltodextrin did not yield enough stability and consistency. Moreover, the modified starch-based low-fat spreads showed high thermoreversibility. These results indicated that 4αGT-modified starch could be used in the preparation of low-fat spreads, allowing the formulation of functional products for healthy diets.
authors.affiliation: School of Food Science and Technology, Chung-Ang University, Ansung 17546, Republic of Korea.
authors.forename: Viet Ha
authors.initials: VH
authors.lastname: Do
authors.affiliation: Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
authors.forename: Saehun
authors.initials: S
authors.lastname: Mun
authors.affiliation: Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
authors.forename: Young-Lim
authors.initials: YL
authors.lastname: Kim
authors.affiliation: Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.
authors.forename: Shin-Joung
authors.initials: SJ
authors.lastname: Rho
authors.affiliation: Food Technology Department, Saigon Technology University, 180 Cao Lo Street, Ward 4, Dist 8, HCM City, Viet Nam.
authors.forename: Kwan Hwa
authors.initials: KH
authors.lastname: Park
authors.affiliation: Center for Food and Bioconvergence, Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, 1, Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea. Electronic address: yongro@snu.ac.kr.
authors.forename: Yong-Ro
authors.initials: YR
authors.lastname: Kim
mesh_terms: D004041:Dietary Fats; D005502:Food; D006004:Glycogen Debranching Enzyme System; D012275:Oryza; D011134:Polysaccharides; D011135:Polysaccharides, Bacterial; D013213:Starch
chemical_list: D004041:Dietary Fats; D006004:Glycogen Debranching Enzyme System; D011134:Polysaccharides; D011135:Polysaccharides, Bacterial; C008315:maltodextrin; D013213:Starch; C020569:4 alpha-glucanotransferase; C002563:xanthan gum
keywords: 4-α-Glucanotransferase (4αGT); Low-fat spread; Maltodextrin; Olive oil; Rice starch