Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Resistant Starch on the Viscosity and Stability of Fat-Free Dressing

무지방 드레싱의 점도와 안정성에 미치는 저항전분의 효과

  • Song, Ji-Young (Berry&BioFood Research Institute) ;
  • No, Jun Hee (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 송지영 (베리&바이오 식품연구소) ;
  • 노준희 (전남대학교 식품영양학과, 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과, 생활과학연구소)
  • Received : 2016.05.09
  • Accepted : 2016.05.17
  • Published : 2016.06.30
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Abstract

Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.

Keywords

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