Mobility of Water in a Starch‐Based Fat Replacer by 170 NMR Spectroscopy

H. M. LAI, S. J. SCHMIDT, R. G. CHIOU, L. A. SLOWINSKI, G. A. DAY

Research output: Contribution to journalArticlepeer-review

Abstract

The effects of concentration, type and level of ingredients, heat and freeze/thaw treatments on the water mobility of starch‐based fat re‐placers were investigated. Water mobility in the starch‐based fat re‐placer samples containing gums, proteins or emulsifiers was similar to that of samples without additional ingredients. Water mobility was not affected by heat treatment, but was increased by freeze/thaw treatments. Water mobility in the solute containing samples was lower than in samples without additional ingredients and changed only slightly after heat and freeze/thaw treatments.

Original languageEnglish (US)
Pages (from-to)1103-1106
Number of pages4
JournalJournal of food science
Volume58
Issue number5
DOIs
StatePublished - Sep 1993

Keywords

  • NMR
  • fat substitute
  • starch
  • water mobility

ASJC Scopus subject areas

  • Food Science

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