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Substitution of modified Starch with Hydrogen Peroxide‐Modified Rice Bran in Salad Dressing Formulation: Physicochemical, Texture, Rheological and Sensory Properties


Rice bran samples were treated under different conditions including hydrogen peroxide content (1, 4, 7 wt%) and media pH (10.5, 11.5, 12.5). Water holding capacity and color measurement results showed acceptable improvements compared to the untreated native bran confirmed by FTIR analysis. Optimization of modification conditions upon characterization results suggested the introduction of 7% hydrogen peroxide at pH=12.5. Accordingly, 1, 2 and 3 wt% of the rice bran treated under the optimized conditions, was used in salad dressing formulation; as for 0.3wt% of modified starch in the formulation of blank sample, 1wt% of treated rice bran dietary fiber was substituted. Biopolymer swelling and formation of a stable viscous gel network promoted by the chemical treatment of lignocellulosic rice bran restrict the mobility of oil droplets dispersed in the continuous phase which would consequently retard the emulsion instability phenomena. This effect was also confirmed by flow behavior and viscoelastic characterization results. Salad dressing samples containing 1 and 2 wt% treated rice bran showed acceptable physicochemical, rheological and organoleptic properties besides superior nutritional characteristics compared to the commercial modified starch traditionally used in salad dressing formulations. This article is protected by copyright. All rights reserved.

Authors:   Bahareh Maani, Mazdak Alimi, Shirin Shokoohi, Fatemeh Fazeli
Journal:   Journal of Texture Studies
Year:   2016
Pages:   n/a
DOI:   10.1111/jtxs.12229
Publication date:   31-Aug-2016
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