Roles of components of rice-based fat substitute in gelation

The roles of maltodextrin, protein and fat in the gelation of the rice-based fat substitute were investigated. Rheological properties and gel strength of samples were measured. Results showed that the rising rates of both G' and G' of rice starch-based fat substitute were higher than those of rice-based fat substitute when temperature was lower than 35 degrees C. G' was equal to G' at 60 degrees C for 25% rice-based fat substitute whilst it was at 35 degrees C for rice starch-based fat substitute. The presence of rice protein and fat increased G' and G'. Gel strength of rice-based fat substitute was lower than that of starch-based fat substitute at 25% solid content. However, gel strength of a fat substitute increased in the presence of protein. SEM showed that protein particles aggregated to gel. Therefore, protein in rice-based fat substitute gelled firstly, followed by maltodextrin which formed the main matrix of the rice-based fat substitute gel. Fat benefited for gel formation. (c) 2007 Elsevier Ltd. All rights reserved.