27-5 |
New hydrocolloidal ingredients for improving the health benefits of Asian foods |
S. MANEEPUN, Institute of Food Research & Product Development, Kasetsart Univ., 50 Pahonyothin Rd., Chattuchak, Bangkhen, Bangkok, 10900, Thailand The purpose of this study was to utilize hydrocolloidal functional fibers containing soluble beta-glucan fiber that could be used to improve the nutritional quality of some Asian foods. These nutraceutical fibers were studied as replacements for coconut milk, butter, or saturated fat shortenings that are widely used in preparing some high-fat Asian foods. A hydrocolloidal fiber, called Nutrim, was found to be useful in replacing saturated fats in studies on preparing eight coconut milk containing Thai desserts: coconut jelly, taro conserve, crispy pancake, steamed banana cake, pumpkin in coconut syrup, and coconut-cantaloup ice cream. It was possible in all the formulas to replace coconut milk with 50% or higher Nutrim-10 (as a 5% dispersed solids slurry). Another hydrocolloidal soluble fiber material was a blend of rice bran and barley flour. It was possible to reduce the saturated fats from coconut cream in a cookie (kanom ping kaset), pumpkin pudding, layer cake, dip for pot crust, taro custard and saute chicken curry by 47.8, 94.3, 59.8, 75.3, 61.3 and 60.6%, respectively. The hydrocolloidal fiber, Nutrim-5, was used for extending the content of rice flour in making Oriental noodles. Nutrim-5 was found to add functionality to rice flour for extending in use in Oriental noodles which represents a new application. The noodles were prepared in 20 kg batches by mixing blends of wheat flour, rice flour, and Nutrim-5 with alkali, salt solution, and egg. After mixing and kneading into smooth sheets, it was cut, curled, and deep fat fried. By using 10% Nutrim-5 in the formulation, it was possible to satisfactorily make Oriental noodles using 50% rice flour.
Session 27, Developing technologies on functional ingredients for improving the health benefits of Asian foods
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