Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a "clean label" food ingredient. Physical treatments decreased the resistant st...

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Bibliographic Details
Published in:Foods 2020-08, Vol.9 (8), p.1105
Main Authors: Carcelli, Alessandro, Masuelli, Erica, Diantom, Agoura, Vittadini, Elena, Carini, Eleonora
Format: Article
Language:English
Subjects:
clean label
Cold water
Corn
corn flour
Cornflour
Extrusion
Flour
Food
Food industry
Food science
Heat
Hydration
Industrial applications
Ingredients
Meat
Moisture content
molecular mobilities
multilevel method
Multiscale analysis
physical modification
Starch
Storage modulus
Thickening agents
Tomatoes
Water temperature
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Summary:A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a "clean label" food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were "more rigid" than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour-water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9081105