Preparation and properties of potato amylose-based fat replacer using super-heated quenching

A potato amylose-based fat replacer (PAFR) was prepared using super-heated quenching at different amylose ratios. The effects of amylose ratio on texture attributes, rheological properties, water distribution, and microstructure of PAFR were investigated. The results showed amylose contributed to the gel structure of PAFR, with a positive correlation of G' and G '' with amylose ratio. PAFR with 85% amylose ratio generated better texture attributes and gel properties. The low-field H-1 nuclear magnetic resonance (LF-NMR) indicated amylose was advantageous for the tight interaction with water molecules through hydrogen bonds, which then developed a creamy texture of PAFR. In addition, the microstructure changed from a three-dimensional network structure to a lamellar structure, while some spherulites of 2-10 mu m diameter, similar to fat globules in size, started to appear with the increasing amylose ratio. This study on amylose impact would provide great insights for future application of fat replacer.