JOURNAL ARTICLE

Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.).

  • Published In: Food Science & Technology International, 2026, v. 32, n. 2. P. 222 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Moreno-Ríos, Dayanna Alexandra; Lucas-Aguirre, Juan Carlos; Pinzón-Fandiño, Magda Ivonne; Henao-Ossa, Johan Sebastián 3 of 3

Abstract

This article focuses on the chemical modification of Guayabo plantain (GP) starch by acetylation to assess its effectiveness as a stabilizer and emulsifier in low-fat oil-in-water dressings. The modified starch (MS) showed increased amylose content, enhanced water absorption, solubility, swelling power, and reduced gelatinization temperature compared to native starch (NS), indicating improved functional properties. Emulsions prepared with 3% MS demonstrated smaller droplet sizes, higher viscosity, and greater stability over 28 days of refrigerated storage, with reduced coalescence and no oil release. These findings suggest that acetylated GP starch complies with food additive regulations and has potential applications as an emulsifying agent in food formulations aimed at fat reduction while maintaining product stability.

Additional Information

  • Source:Food Science & Technology International. 2026/03, Vol. 32, Issue 2, p222
  • Document Type:Article
  • Subject Area:Chemistry
  • Publication Date:2026
  • ISSN:1082-0132
  • DOI:10.1177/10820132241297741
  • Accession Number:191763957
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