The Effect of Modified Starch Based Fat Replacer on Milk Properties

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titrable acidity, pH and sensory scores were evaluated for the prepared milk samples. The plant source and kind of modification affected the physicochemical and sensory properties of the milk sample significantly. The impact of modified starch concentration and kind of acid used for modification on sensory property and viscosity of the milk samples was significant. The results indicated that pre-gelatinized starch at the concentration of 0.45% and cross-linked starch at concentration of 0.3% might be selected for the addition to skim milk but milk sample with cross-linked starch was superior due to its acceptable texture and flavor.