Studies On Low-fat Ice Cream Of Waxy Rice Starch And Its Derivatives As Fat Substrates

Focus has been put on the study of physical and chemical properties of waxy rice flour,waxy rice starch and its derivatives (hydroxypropylated waxy rice starch) and its advantages,indica and japonica two species of waxy rice flour and waxy rice starch were selected.Reaearch results on their application in ice cream,in order to provide new methods and theoretical basis for low-fat high-quality ice cream.Physicochemical properties of waxy rice flour , waxy rice starch and hydroxypropylated waxy rice starch were studied,and the corresponding properties of corn starch were compared.Results showed that:the freeze-thaw stability and transparency of corn starch paste were the worst,compared with waxy rice flour and corn starch ,the viscosity,freeze-thaw stability and retrogradation stability of waxy rice starch paste improved . After hydroxypropylated , the viscosity,transparency,freeze-thaw stability and low temperature retrogradation stability of glutinous rice starch has improved significantly compared with the original starch. The swelling volume of all paste samples rised with the increasing temperature,degree of swelling of different samples were different significantly,degree of swelling of hydroxypropylated rice starch was the highest.By comparison with corn starch,effects of waxy rice flour and waxy rice starch on the quality of ice cream were studied.Results showed that: corn starch and waxy rice flour were not suitable for production instead of butter used in ice cream.Waxy rice starch could decrease the hardness and improve the melting resistance of ice cream,compared with waxy rice flour and corn starch.Effects of waxy rice starch as fat replacers on the quality of ice cream were studied.Research showed that: with the ratio of replacement rising,the viscosity of slurry increased,overrun and hardness decreased,viscidity and elasticity of product increased,melting resistance enhanced signficantly when the ratio of replacement was above 50%. By comparison with the original starch,effects of hydroxypropylated indica waxy rice starch on the quality of ice cream were studied.Results showed that:with the ratio of replacement rising,slurry viscosity,overrun,the viscidity and elasticity increased,hardness and melting resistance decreased.Sensory evaluation results showed that the optimum addition of hydroxypropylated indica waxy rice starch in low-fat ice cream was 1.2%.The low-fat ice cream of hydroxypropylated indica waxy rice starch were a lot better than original starch in overrun,viscoelasticity and sensory properties.So hydroxypropylated indica waxy rice starch is more suitable for ice cream production and has broad application prospects.Efforts of hydroxypropyl indica waxy rice starch on blood lipid of mice were studied.Research found that:hydroxypropylated waxy indica starch play a role in mitigating mice weight gained and controlling blood lipid content.It showed that adding hydroxypropylated indica waxy rice starch to ice cream not lead to obesity and high cholesterol easily,compared with butterine.