Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-06 DOI:10.1016/j.foodchem.2025.143709

Ritesh Kurichh, Yogesh Kumar, Yograj Bist, Vijay Singh Sharanagat, Tanuja Srivastava, D.C. Saxena

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Abstract

In this study, Kodo millet starch was modified using dry heat treatment and heat-moisture treatment, followed by esterification with 3 % octenyl succinic anhydride to enhance its functional and structural properties for hybrid gel formulation and application as a fat replacer in cookies. Heat treatment before esterification significantly increased the degree of substitution (0.0068 to 0.0109) and particle size (9.22 to 10.43 μm). Morphological analysis revealed irregularities and aggregation, while X-ray diffraction indicated reduced crystallinity. The modified starches exhibited non-Newtonian, shear-thinning behavior with stronger gel elasticity. The dual-modified starch in hybrid gel formulations exhibited effective stabilization over 30 days, with improved emulsification properties. When used in reduced-fat cookies, they maintained acceptable texture and appealing color at both 50 % and 100 % shortening replacement levels. The organoleptic analysis confirmed that cookies with 100 % shortening replacement had increased overall acceptability, indicating the potential of dual-modified starch hybrid gels as effective fat replacers.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.