Production and Application of Crosslinking- Modified Starch as Fat Replacer: A Review
|International Journal of Engineering Trends and Technology (IJETT)||
|© 2020 by IJETT Journal|
|Year of Publication : 2020|
|Authors : Edy Subroto, Rossi Indiarto, Mohamad Djali, Hilya Dina Rosyida
|DOI : 10.14445/22315381/IJETT-V68I12P205|
MLA Style: Edy Subroto, Rossi Indiarto, Mohamad Djali, Hilya Dina Rosyida Production and Application of Crosslinking- Modified Starch as Fat Replacer: A Review International Journal of Engineering Trends and Technology 68.12(2020):26-30.
APA Style:Edy Subroto, Rossi Indiarto, Mohamad Djali, Hilya Dina Rosyida. Production and Application of Crosslinking- Modified Starch as Fat Replacer: A Review. International Journal of Engineering Trends and Technology, 68(12), 26-30.
Consumption of food products with high fat and calories has various long-term risks, including cancer, obesity, hypertension, heart disease, and type-2 diabetes. Fat replacer is an innovation developed in the last few decades that can be used as a substitute for fat, namely in fat-substitutes and fat-mimetics that play a role in resembling the physical and sensory characteristics of conventional fat. Starch has unique physicochemical properties and is suitable as a substitute for fat. Modification of crosslinking starch can improve native starch properties while also having a lower calorific value because it has low digestibility. Applications of crosslinked-starch as a fat replacer can be used to produce cream, ice cream, mayonnaise, muffin, and other products. Therefore, crosslinking modified starch is interesting to continue to be developed, especially as a fat replacer in various food products.
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Fat replacer, fat mimetic, fat substitutes, crosslinked-modified starch.