Dairy Ingredients in Dairy Food Processing 457bility issues. Native starch does not survive
ultra - high heat treatment. By selecting avail-
able modifi ed starches, both shelf - stable and
refrigerated puddings have a built - in freeze -
thaw stability to provide consumers with
extended shelf life with frozen storage.
Modifi ed starch is the basis of texture gen-
eration in pudding products. It is used at the
3% to 6% level in pudding formulation.
Lower levels are employed to create a less
gelled structure, whereas higher levels yield
a fi rmer gelled structure.
Modifi ed starches are mainly derived
from corn starch, tapioca, and waxy maize
starch. From the pudding manufacture stand-
point, there are two classes of modifi ed
starch. One class is cross - linked and stabi-
lized starch, which is basically used for creat-
ing viscosity. Selection of the appropriate
modifi ed starch to optimize the swelling
property and maximize the viscosity should
be based on the pudding process and packag-
ing conditions. The second class of starches
encompasses converted starch obtained by
treatment with acid, enzymes, or certain
chemicals. Acid - converted starches derived
by reaction with hydrochloric or sulfuric acid
impart mouth feel enhancing properties,
whereas enzyme - converted starches produce
specialty maltodextrins with mouth - coating
properties. Oxidizing agents such as potas-
sium permanganate or hydrogen peroxide
also produce converted starches to manipu-
late mouth feel characteristics. These starches
create special mouth - coating attribute to
enhance the creamy texture of pudding. A
combination of these treatments may be
applied.
It is important to select the type of starch
according to the pudding process. For kettle
or batch process, it is desirable to select less
cross - linked starch. Starch with lower cross
linking becomes overcooked at the higher
temperatures used in UHT processing,
leading to lower viscosity. In general, highly
cross - linked starch is optimal for use in UHT
processing.ers use regular corn syrup or high fructose
corn syrup.
Puddings made with non - nutritive sweet-
eners are labeled as “ no sugar added. ” They
are attractive to consumers interested in
reducing intake of carbohydrates or calories.
When replacing sugar with high - intensity
sweeteners, it is necessary to incorporate
bulk agents such as maltodextrins or poly-
dextrose. The level of aspartame, sucralose,
and acesulfame potassium in pudding is of
the order of 0.14%, 0.03% to 0.05%, and
0.03% to 0.05%, respectively. The current
trend in the use of high - intensity sweeteners
is to blend two or more sweeteners to opti-
mize the sweet fl avor profi le. More recently,
natural high - intensity sweeteners have
become available. Stevia products are being
used in soft drinks. In certain sweeteners, dry
stevia extract (Reb A) along with erythritol,
a polyol, is being used. Agave syrup, claimed
to be a low - glycemic - index sweetener, is also
available for use in foods.
Native and Modifi ed Starch
Puddings can be formulated and processed
for refrigerated or ambient distribution and
storage. Refrigerated pudding is processed in
conventional heat - treatment systems and
packaged in non - aseptic conditions and must
be refrigerated at all times. However, most
pudding products on the market are heat ster-
ilized and aseptically packaged and are mar-
keted under ambient storage conditions.
Originally, puddings and custards were
produced from milk and corn starch by batch -
processing in vats. Corn starch gave a typical
consistency and texture to the pudding and a
starchy eating quality. Modifi ed waxy maize
starch produces a smooth texture, imparts
stability to the product even at low tempera-
ture, and provides temperature and shear
resistance. Modifi ed tapioca improves
spoonability.
At present, commercial puddings are not
made with native corn starch because of sta-