Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale...

Area of Science:

• Food Science
• Materials Science
• Analytical Chemistry

Background:

• Corn flour is a versatile food ingredient.
• Physical modification offers a route to enhance functional properties.
• Clean label ingredients are in high demand.

Purpose of the Study:

• To characterize physically modified corn flours (heated and heated-extruded) for clean label applications.
• To evaluate the impact of physical modifications on flour-water interactions.
• To assess the performance of modified flours as thickening agents in food systems.

Main Methods:

• Multilevel and multianalytical approach combining traditional and unconventional techniques.
• Characterization of resistant starch content, water holding capacity, and water binding capacity.
• Rheological and molecular mobility assessments (macroscopic, mesoscopic, and molecular levels).

Main Results:

• Physical treatments reduced resistant starch and increased water binding capacities.
• Heated-extruded flour exhibited superior water affinity and formed more rigid systems.
• Modified flours successfully functioned as clean label thickening agents in carrot soup, tomato sauce, and meat patties.

Conclusions:

• The multiscale method effectively characterized flour-water interactions.
• Heated-extruded corn flour demonstrates significant potential as a clean label thickening agent.
• Physical modification is a viable strategy to tailor corn flour functionality for food industry applications.