Use of Raw and Physically Modified Rice Starches as Fat Replacer in Whipping Cream

Abstract

Raw, retrograded and retrograded-annealed starches obtained in a previous novel study from three rice varieties widely differing in apparent amylose content (22.7%, 9.8% and 0.3%) were applied for partially replacing fat in fresh cream to prepare to the consistency of whipping cream with approximately 15% final fat concentration. Properties of the whipped creams were studied and compared with a commercial whipping cream taken as standard. Differences between the mean values were assessed by Duncan’s multiple range tests at a significance level of 95%. Fat replacement resulted in whipping time as low as 60 seconds and improved foam stability of the whipped creams with significant overrun (up to 44%), suggesting industrial applicability of the starch samples as fat replacers. Incorporated starch resulted in better water retention and structural stability lower weeping out of liquid upon freezing and thawing. Modified waxy starch substitution resulted in cream texture closest to the commercial cream standard, suggesting efficient fat replacement. Thereby, starch incorporated whipping cream with more than 62% lower fat content than commercial variants could be obtained. This would thereby help in lower glycemic index, low calorie and lower priced alternative to common fat-rich whipping creams.

Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

“…A significant (P < 0.05) GI reduction in all the products with reduced fat content was observed (78.82 AE 0.55 in FcBread_QLS, 91.57 AE 1.97 in FcBread_AmLS and 87.62 AE 0.27 in FcBread_Ref-20%). This finding could suggest that under the experimental conditions fat replacement led to less glucose release than in the reference product, as also reported for other foods (Iftikhar & Dutta, 2020). In addition, concerning the two LS-added products, no specific trend can be found, being the GI for FcBread_QLS and the GI for FcBread_AmLS the lowest and the highest among all the products, respectively.…”

Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products

“…In recent years, plant-based emulsions have attracted researchers' attention due to their advantageous properties. Proteins, cellulose, starch, and polysaccharides have been used for particle stabilization, particularly in whipped creams, to create the stable and healthy emulsions where hydrogenated oils are replaced by liquid vegetable oils to increase the proportion of unsaturated fatty acids [2][3][4][5][6]. Rheological and texture profiles of plantbased emulsions play a crucial role in creams' stability and food applications [7].…”

Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

“…Such high fat concentration is required to guarantee the whippability of cream during air incorporation, where partially-coalescent fat globules can build solid network anchoring the air bubbles that are initially stabilized by milk proteins and emulsifiers, and thereby the wet foam bears sufficient stiffness and stability to support its own weight and prevent serum drainage (Hunter et al, 2008). Over the recent years, formulations of low-fat whipping cream (fat concentration of 20-30%) have been reported by using a wide range of hydrocolloids such as whey protein concentrates (Salahi & Mohebbi, 2021), modified starches (Athari et al, 2021;Iftikhar & Dutta, 2020), cellulose (Athari et al, 2021) and protein-polysaccharide complexes (Ghribi et al, 2021;Rezvani et al, 2020) as saturated fat replacers. The low-fat whipped cream exhibited comparable physical and textural properties with commercial dairy whipping cream due to the active role of such hydrocolloids in maintaining emulsifying capacity, water retention ability and high viscosity.…”