Abstract
［Objective］ In order to study the properties and application effect of micro -nano potato starch fat mimics.［Methods］ The enzymatic hydrolysis potato starch fat mimics was treated by dynamic ultra -high pressure micro -jet technology,and it was applied to replace fat in chiffon cake.［Results］ The results showed that the particle size of fat simulant particles decreased from 3 550.33 nm to 532.40 nm,the solubility increased from 84.24% to 92.22%,and the branching degree decreased from 14.57% to 12.84% after the treatment of dynamic ultra -high pressure micro -jet technology.After dynamic ultra -high pressure micro -jet treatment,the micro -nano potato starch fat mimics did not form new functional groups,but the peak intensity of infrared spectrum changed,the fluorescence intensity decreased,the pyrolysis rate decreased,and the thermal stability of the system increased.［Conclusion］ The specific volume,sensory quality and texture characteristics of chiffon cake made from micro -nano potato starch fat simulant are better than those made by enzymatic hydrolysis fat simulant,and the fat replacement rate is increased by 10%.
Publication Date
4-3-2025
First Page
41
Last Page
48
DOI
10.13652/j.spjx.1003.5788.2024.80409
Recommended Citation
Yaping, YONG; Xiaoqing, YANG; Mingyuan, LI; Jingjuan, ZHANG; Yunling, LI; and Jing, SU
(2025)
"Study on properties of micro-and nano-potato starch fat simulants and their application in chiffon cake,"
Food and Machinery: Vol. 41:
Iss.
2, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80409
Available at:
https://www.ifoodmm.cn/journal/vol41/iss2/5
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