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Investigating the Colloidal Properties of Drum-Dried Wheat Starches in Low-Fat Oil-In-Water Emulsions

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Title: Investigating the Colloidal Properties of Drum-Dried Wheat Starches in Low-Fat Oil-In-Water Emulsions
Author: Walker, Mitchell
Department: School of Engineering
Program: Engineering
Advisor: Dutta, AnimeshMario, Martinez
Abstract: In response to consumer demands for low-fat alternatives of oil-in-water (o/w) emulsions, the food industry seeks to develop hydrocolloids that maintain the original texture of full-fat foods. In this work, the hydrophilicity of starch, a ubiquitous, cheap and non-toxic glycan, was used. Starch exists as semi-crystalline and insoluble granules with limited applications in O/W emulsions. In this work, wheat starch was subjected to pre-gelatinization (disruption of its granular structure) using drum-drying, and the effect of their molecular, supramolecular and colloidal properties on oil-reduction were investigated in a mayonnaise-like system. Remarkably, drum-dried starches resulted in hydropastes that were effective for oil replacement in mayonnaise-like dressings. Low-fat mayonnaise-like emulsions demonstrated increased emulsion stability against freeze-thaw cycles, lower droplet size, and lower coalescence than the control full-fat mayonnaise. Results showed that solubility, water absorption and cold peak apparent viscosity of pregelatinized starches are strong determinants of the stability of low-fat emulsions.
URI: https://hdl.handle.net/10214/25671
Date: 2021-05
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Embargoed Until: 2022-04-23


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