Publication no. C-2002-1202-01R |  VIEW ARTICLE

Isolation of Small Starch Granules and Determination of Their Fat Mimic Characteristics.

Edmond Malinski (1), James R. Daniel (2,3), Xia X. Zhang (2), and Roy L. Whistler (1). (1) Whistler Center for Carbohydrate Research, Purdue University, W. Lafayette, IN 47907. (2) Department of Foods and Nutrition, Purdue University, W. Lafayette, IN 47907. (3) Corresponding author. E-mail: <danielj@cfs.purdue.edu> Phone: 765-494-8247. Cereal Chem. 80(1):1-4. Accepted August 5, 2002. Copyright 2003 American Association of Cereal Chemists, Inc.

Small starch granules from wheat and amaranth were isolated and examined by light microscopy (wheat), scanning electron microscopy (wheat and amaranth), and rapid viscosity (RVA) analysis. The isolated wheat and amaranth starches were incorporated into reduced-fat frozen dessert mixes (2%, w/w) and the frozen desserts were characterized by sensory analysis for smoothness, creaminess, and preference. The results of the sensory analysis suggest that up to 50% of the fat in a frozen dessert may be replaced when substituted by these starches at the 2% level (w/w).