Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

ABSTRACT: The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s^-1 shear rate) of control as well as ice cream mix containing 1% OSA-esterified

SUBMITTER: Sharma M 

PROVIDER: S-EPMC5430196 | biostudies-literature | 2017 May

REPOSITORIES: biostudies-literature