| As huge changes of human's rhythm of life, unreasonable habits and customs, lacking in exercise, much fatty food. Application of fat mimics in food industry is a significant mark. The starch, a kind of general and cheap source, kind tasting, easy accessibility, is a kind of common raw material to manufacture fat mimics. The granularity of taro starch is less than 10μm, so it is a perfect raw material to manufacture fat mimics. This topic includes several experiments. Chongqing taro was used as raw material to extract taro starch. Then taro starch-based fat mimics were manufactured. The taro starch extracted from taro with the processing was used as raw material. Finally, study on application of low-fat Chiffon cake with the fat mimics was carried out.Three sections were included in this topic:1. Study on taro starch extraction and properties of taro starch.NaOH was used as the soaked fluid. The optimized processing:pH=10.0, length of time is 80min, the temperature is 25℃, the rate isl:3. The extraction rate can achieve 84.82% by this processing. And, this processing could improve the whiteness of starch. 94.11 can be reached. It is much better than other common starches.Taro starch has solubility. So this property can explain why the extraction ratio of taro starch dropping when it is a much higher ratio of materiel to solution. Taro starch has high viscosity, higher than other common starch but potato starch. Compared with other commom starch, taro starch has obvious superiority in the stabilities of thermal and chill, gel strength, etal. So, taro starch is an ideal raw material of fat mimics.2. Study on processing and properties of taro starch-based fat mimics.Taro starch-based fat mimics were manufactured by the high temperature a-amylase method. Influences of time, temperature and activity of a-amylase were studied for the optimization of that process:the activity of a-amylase is 8.20U/g, the time is 30min, and the temperature is 87.5℃. By the optimization processing, we can get fat mimics, its DE value is 6.03. It approximates to 6.0, the suitable DE value DE value of taro starch-based fat mimics in the processing of taro starch-based low-fat food.The sensory characteristics of gel are affected by both of DE value and consistency of fat mimics. Textural properties were measured by TA-XT2i Texture. The strength is direct proportion to its DE value, and inverse proportional to its consistency.Sizes of 3 kinds of fat mimics are very tiny. Average granularities of them are less than 10μm. Theoretically, all of 3 kinds of fat mimics can be used in low-fat food. According to their granularities and gel sensory properties of them, we make 6.0 to be the suitable DE value.3. The application of taro starch-based fat mimics in Chiffon cakeThe weightlessness of Chiffon cake is direct proportion to the ratio of salad oil replaced by fat mimics. And the specific votume of Chiffon cake is inverse proportional to the ratio. Changes of texture properties of these Chiffon cakes were measured, in a short storage period (0 to 3days). Texture properties of cakes, which have 30% fat mimics, approximate to properties of no fat mimics Chiffon cake.By the sensory evaluation experiment, we confirmed that cakes with both rates 30% and 40% fat mimics approximate to Chiffon cake with no fat mimics. But Chiffon cakes with 30% fat mimics were much more approximate to Chiffon cake with no fat mimics in appearance and texture.So, it is 30% that the most suitable ratio of taro starch-based fat mimics, the replacer of salad oil in Chiffon cakes.
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