Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces

Moin, Abeera; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.foodchem.2024.138860

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.138860

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Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces

Abeera Moin,

Tahira Mohsin Ali,

Abid Hasnain

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Cited by 3 publications

References 42 publications

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Formulation and characterization of reduced fat muffins using a plant based fat replacer

Ahsan,

Moin,

Ashraf

et al. 2024

J Food Sci Technol

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Obesity and associated health alarms have encouraged increased awareness in developing healthier food alternatives, such as low-fat bakery products. This study explores a sustainable plant-based approach to formulate low-fat muffins by partially replacing butter with sago flour at levels of 25, 37, and 50% (w/w). The research designed to assess the physicochemical and pasting properties of wheat-sago flour composites and their impact on the texture, color, post-baking attributes, and sensory characteristics of the muffins. Results presented that the ash content of the fat-reduced muffins significantly improved, increasing from 1.08 to 3.09%. Sago concentration significantly affected solvent retention, swelling, sedimentation properties, pasting temperature, and both peak and breakdown viscosities. At 50% fat replacement, the muffins exhibited increased density and firmness, measuring 32.67 N, compared to full-fat and lower-fat samples. Sensory evaluations by semi-trained assessors rated both full-fat and reduced-fat muffins within the liking range, with scores ranging from 8.52 to 7.42. Lightness values showed no significant difference between full-fat and reduced-fat muffins. These findings suggest that sago flour is an effective partial fat replacer in muffin formulations, enhancing nutritional value while maintaining acceptable sensory qualities, with the 25 and 37% replacements achieving the best balance of properties. Graphical abstract

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Formulation and characterization of reduced fat muffins using a plant based fat replacer

Ahsan,

Moin,

Ashraf

et al. 2024

J Food Sci Technol

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Molecular characterization, technology, and strategies for designing novel functional foods in the food industry

Alu'datt,

Heleno,

Carocho

2024

Food Chemistry

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Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic

Li,

Chen,

Shi

et al. 2025

Food Chemistry

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Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces

Cited by 3 publications

References 42 publications

Formulation and characterization of reduced fat muffins using a plant based fat replacer

Formulation and characterization of reduced fat muffins using a plant based fat replacer

Molecular characterization, technology, and strategies for designing novel functional foods in the food industry

Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic

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