Studies On Preparation Of Potato Starch-based Fat Replacer And Its Application

The fat replacer, low DE value maltodextrin prepared from potato starch was investigated in this research and finally the fat replacer was applied in mayonnaise.Firstly, the process of preparing the low DE value maltodextrin was studied. We studied the effect of enzyme dosage, enzymatic reaction time and starch concentration on the DE value of the maltodextrin, in accordance with the results of the single-factor experiments the orthogonal experiment was designed and the regression equation was obtained for the preparation of maltodextrin with different DE value.Prepared the maltodextrin with the DE value of 2.9, 5.1, 6.8 and 9.1, through the results of the particle size distribution experiment, gelation experiment and the oscillation experiment to determined the "gel-sol" transition temperature with rheometer, the maltodextrin with the DE value of 5.1 was chosen as the fat replacer.Through the sensory evaluation we found 40% of the oil can be replaced by the maltodextrin with the DE value of 5.1. Roquette sample was used as a reference in the preparation of low-fat mayonnaise, through the analysis of the results of the sensory evaluation and the physical properties measurements, we established a method to evaluate the sensory quality by physical properties measurements, through this method we investigated the low-fat mayonnaise with the maltodextrin with the DE value of 5.1, the results also showed that 40% of the oil can be replaced. The result proved that the analysis of physical properties can be used as a method to evaluate the quality of the mayonnaise.The pH value, lightness, texture properties , peroxide value and the total plate count of the full- and low-fat mayonnaise were investigated during preservation of one-month, the results showed that the maltodextrin with the DE value of 5.1 can replace 40% of the oil and the quality of the product had no adverse effects.