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.