• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.839-844
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• 1995

Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.