Polymeric saccharides: Effect on physical characteristics and creaminess perception of non-fat whipped cream analogue.

Abstract

In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics. When dextrose equivalent was 39 and 19, the overrun and friction coefficient achieved best (441.69 % and 0.0554), respectively. Conversely, systems containing starch showed better mechanical characteristics. This was achieved by foaming a three-phase foam system containing air, water and gelatinized starch particles. Especially, potato starch showed the highest hardness (2.88 N), storage modulus (1570.39 Pa) and the proportion of immobilized water (96.73 %), as well as the lowest loss tangent (0.13). The rheological and tribological properties after simulated oral processing were significantly correlated with sensory attributes. Systems with low apparent viscosity were negatively correlated with smoothness, but positively correlated with mouth-coating. In contrast, systems with a low friction coefficient (at 1 mm/s) received high scores for creaminess. As a result, systems containing maltodextrin scored higher in creaminess, and also showed strongest perception (4.06) when the dextrose equivalent was 19.