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Grain-Based Technologies to Reduce Food Energy Density
Fred Shih & Kim Daigle, SRRCFred Shih & Kim Daigle, SRRCGeorge George InglettInglett, NCAUR, NCAUR
Based Technologies to Reduce Food Energy Density
Elaine T. Champagne
USDA ARS
Southern Regional Research CenterFred Shih & Kim Daigle, SRRCFred Shih & Kim Daigle, SRRC
Challenges for Developing Foods with Reduced Energy Density
p Need to target foods consumers love to eat p Need to reduce fat without compromising flavor
and texture or nutritional valuep Products should not present gastrointestinal
issuesp Products need to be as easy or easier to prepare
than full-fat productp Environmentally-friendly, economical process for
ready adoption by industry
Challenges for Developing Foods with Reduced Energy Density
Need to target foods consumers love to eat Need to reduce fat without compromising flavor and texture or nutritional valueProducts should not present gastrointestinal
Products need to be as easy or easier to prepare
friendly, economical process for ready adoption by industry
Met Challenges
pTRIM Technologies
pLow-Oil Uptake Rice Batters
TRIM Technologies
Oil Uptake Rice Batters
THE TRIM TECHNOLOGIES
ALL BECAME COMMERCIAL PRODUCTSALL BECAME COMMERCIAL PRODUCTS
THE TRIM TECHNOLOGIES
C-Trim
ALL BECAME COMMERCIAL PRODUCTSALL BECAME COMMERCIAL PRODUCTS
THE TRIM TECHNOLOGIES
C-Trim
Soluble Fiber FatSoluble Fiber Fat--ReplacersReplacers
Oat or barley flour or branOat or barley flour or bran
Specific sequence of Specific sequence of steps involving aqueous steps involving aqueous extraction & jetextraction & jet
THE TRIM TECHNOLOGIESReplacersReplacers
Oat or barley flour or branOat or barley flour or bran
Amylodextrins + Amylodextrins + 11--10% 10% ββ--glucanglucan
Specific sequence of Specific sequence of steps involving aqueous steps involving aqueous extraction & jetextraction & jet--cookingcooking
Low level Low level amylodextrinsamylodextrins + + 2020--50% 50% ββ--glucanglucan + + 1414--27% protein + 27% protein + bioactive bioactive phenolicsphenolics
αα--amylaseamylase
JetJet--cookingcookingAmylodextrins + Amylodextrins + 11--15% 15% ββ--glucanglucan
Soluble hydrocolloid Soluble hydrocolloid fractionfraction
Properties
p Amylodextrins provide smooth mouthfeel n Fat replacer
p β-glucan provides beneficial physiological effects n Reduction of blood cholesterol
p “Tasteless” white powdersn Easy to incorporate into food products
p Heat stablen Suitable for cooked/baked foods
provide smooth mouthfeel
provides beneficial physiological effects Reduction of blood cholesterol
Easy to incorporate into food products
Suitable for cooked/baked foods
The Soluble Fiber Fat
C-Trim
As dried powder4 kcal/g compared to 9 kcal/g for fatFat-like gel upon hydration and heating 1 kcal/g
Flows like dairy cream, coconut cream, smoothFlows like dairy cream, coconut cream, smooth4 kcal/g4 kcal/g
Very high viscosity for increased satiety2.5
The Soluble Fiber Fat-Replacers
As dried powder4 kcal/g compared to 9 kcal/g for fat
like gel upon hydration and heating 1 kcal/g
Flows like dairy cream, coconut cream, smoothFlows like dairy cream, coconut cream, smooth4 kcal/g4 kcal/g
Very high viscosity for increased satiety2.5 – 3.5 kcal/g
Soft Ice Cream with OATserving
p 135 versus 298 caloriesp < 1 g versus 22 g fatp 4 mg versus 85 mg
cholesterol
Soft Ice Cream with OATRIM: 4 oz
135 versus 298 calories< 1 g versus 22 g fat4 mg versus 85 mg
OATRIM TRIALS – Crossover Study
pAfter 1 week standard equilibration diet, 50 g (1/2 cup) OATrim powder in various foods thoughout the day for 5 weeks at each of 2 β-glucan levels (0.8
pReplaced ¼ to all fat in foodspOATrim supplied 10% calories, other
carbohydrates 45%, fat 30%, protein 15%
Crossover Study
After 1 week standard equilibration diet, 50 g (1/2 cup) OATrim powder in various foods thoughout the day for 5 weeks at each
glucan levels (0.8-1.2 g or 5.1-7.6 g) Replaced ¼ to all fat in foodsOATrim supplied 10% calories, other carbohydrates 45%, fat 30%, protein 15%
OUTCOME
pDecrease in LDL cholesterol without decrease in HDL
p Improvement in glucose tolerancen Reduced insulin levels 11n Glucagon dropped 16n Blood glucose levels 7
pVolunteers lost an average 4.5 lbspSatiety (gastrointestinal viscosity)
Decrease in LDL cholesterol without
Improvement in glucose toleranceReduced insulin levels 11-24%Glucagon dropped 16-36%Blood glucose levels 7-12% lower
Volunteers lost an average 4.5 lbsSatiety (gastrointestinal viscosity)
COMMERCIALIZATION
p In 5 years from lab to grocery: label as hydrolyzed oat bran
p Foods containing OATrim: n Pasteurized cheesesn Baked products (breads,
cookies, muffins)n Processed meatsn Extra lean ground beefn Nutrition bars
COMMERCIALIZATION
C-TRIM
pYogurtpSmoothiespBaked goodspChocolatesn25% replacement
of cocoa butternDramatic increase
in taste scores for mouth coating
THE TRIM TECHNOLOGIESInsoluble Fiber Fat ReplacerInsoluble Fiber Fat Replacer
Grain (oats, corn, rice, wheat, soy) bran or hullsGrain (oats, corn, rice, wheat, soy) bran or hulls
MultiMulti--stage process involving alkali stage process involving alkali and intensive shearing (and intensive shearing (
Cellular debris: With textural variation from particlecreaminess to gel.
THE TRIM TECHNOLOGIESInsoluble Fiber Fat ReplacerInsoluble Fiber Fat Replacer
Grain (oats, corn, rice, wheat, soy) bran or hullsGrain (oats, corn, rice, wheat, soy) bran or hulls
stage process involving alkali stage process involving alkali and intensive shearing (and intensive shearing (jet cookingjet cooking))
Cellular debris: With textural variation from particle-like structure to
Z-TRIM
p Zero-Energy Insoluble Fiber/Fat Replacern At daily recommended amount
of fiber consumed as 1/1 replacement by 75 kg person = 225 kcal reduction in energy
p Gels have high viscosity and absorb 24 times weight in watern Satiety
p Not as effective as soluble fiber in lowering glucose and insulin responses
Energy Insoluble Fiber/Fat
At daily recommended amount
replacement by 75 kg person = 225 kcal reduction in energy
absorb 24 times weight in water
Not as effective as soluble fiber in lowering glucose and insulin
Rice Batter
Unique Properties of Rice Starch and Flour
p Small starch granule: 3nMouthfeel of fat
p White color, bland tastep Hypoallergenic p Gluten-free
Unique Properties of Rice Starch and Flour
Small starch granule: 3-5 microns
White color, bland taste
Preparation of Batter
p Rice or Wheat Flour plusn1% sodium bicarbonaten3% sodium chloriden0.7% pyrophosphaten70 g of batter base and 80.5 g of water
Preparation of Batter
Rice or Wheat Flour plus1% sodium bicarbonate3% sodium chloride0.7% pyrophosphate70 g of batter base and 80.5 g of water
RICE VERSUS WHEAT BATTER
p Fried batter made from rice flour absorbed less oil than that made from wheat flournRice Flour – 28% oil nWheat Flour – 49% oil
RICE VERSUS WHEAT BATTER
Fried batter made from rice flour absorbed less oil than that made from
28% oil 49% oil
Why?
p Hydrophobic wheat gluten gave wheat flour greater affinity for oil than rice flour
p Leavening effect of gluten made it more porous which enhanced moisture release and oil uptake
Hydrophobic wheat gluten gave wheat flour greater affinity for oil than rice
Leavening effect of gluten made it more porous which enhanced moisture release and oil uptake
Just Rice Flour
p Batter was brittle and hard to chewp Low in viscosity
Batter was brittle and hard to chew
Improved Properties by Adding
p Phosphorylated Starchp Pre-gelatinized FlournEnhance the batter’s water
ability making it a more effective oil barrier during fryingnFilm-forming properties lead to harder
crust
Improved Properties by Adding
Phosphorylated Starchgelatinized Flour
Enhance the batter’s water-holding ability making it a more effective oil barrier
forming properties lead to harder
THE BIG TEST: FRIED CHICKENWheat Rice
1.6% PViscosity 94 RVU 220 RVU
Wet Pick-up 13% 21%
Dry Pick-up 15% 20%
Oil Fried Batter 38% 14%
Oil Fried Chicken 5.6% 2.9%
THE BIG TEST: FRIED CHICKENRice1.6% P
RicePre-Gel
220 RVU 183 RVU
21% 18%
20% 12%
14% 20%
2.9% 2.4%
Rice Batter
U.S. patent 6,224,921 May 1, 2001 issuedU.S. patent 6,224,921 May 1, 2001 issued
Howard County Community College Enterprise Class
The team Batter UpThe team Batter UpTM TM
students from the Enterprisestudents from the Enterprisein the Fall of 2006 assessed commercial in the Fall of 2006 assessed commercial feasibility of USDA invented rice batter feasibility of USDA invented rice batter
“Five“Five--guys with a fryer” founded guys with a fryer” founded CrispTek and licensed the technology CrispTek and licensed the technology from the USDA in 2008. from the USDA in 2008.
Howard County Community College Enterprise Class
TM TM consisting of consisting of students from the Enterprisestudents from the Enterprise--215 class 215 class in the Fall of 2006 assessed commercial in the Fall of 2006 assessed commercial feasibility of USDA invented rice batter feasibility of USDA invented rice batter
guys with a fryer” founded guys with a fryer” founded CrispTek and licensed the technology CrispTek and licensed the technology from the USDA in 2008. from the USDA in 2008.
Crisp Tek, LLC
StartStartMaryland Technology Maryland Technology Development Corp.Development Corp.
NeoTech Incubator at NeoTech Incubator at Center for Business & Center for Business & TechnologyTechnology
www.choicebatter.comwww.choicebatter.com
StartStart--Up Funding from Up Funding from Maryland Technology Maryland Technology Development Corp.Development Corp.
NeoTech Incubator at NeoTech Incubator at Center for Business & Center for Business & TechnologyTechnology
www.choicebatter.comwww.choicebatter.com
Crisp Tek, LLC
p Cooperative Research & Development Agreement (CRADA)nResearch to extend technologies to food
service – pre-breaded, frozen food products
Cooperative Research & Development Agreement (CRADA)
Research to extend technologies to food breaded, frozen food
Low Oil-Uptake Batter with C
p 4% addition of C-trim 30 to wheat battern Increased batter viscosityn Increased batter pickn Reduced moisture lossn Reduced oil content 40%
Uptake Batter with C-TRIM
trim 30 to wheat
Increased batter viscosityIncreased batter pick-upReduced moisture lossReduced oil content 40%
LOOKING INTO THE FUTURE
n Fat-replacers with multiple benefitspβ-glucanpBioactive
polyphenolicsn Rice with higher
levels of resistant and slowly digestible starches
LOOKING INTO THE FUTURE