Starch from potatoes and corn - and non-fat dry milk - are being used in new ways by the U.S. Department of Agriculture Research Service.
Researchers have added potato starch gel to low-fat ground beef, resulting in a tender, juicy burger. Starch gel also increases cooking yields due to binding of the water, which is important to the fast-food industry. Burgers containing the additive cook faster than pure beef. The faster cooking and increased moisture-retention offers patties with 4.5 percent less fat than cooked all-beef burgers.Approval by the Food and Drug Administration is needed for use of the starch gel in meat.
Individuals who are sensitive to carbohydrates may soon benefit from food products made with a special strain of cornstarch. This special cornstarch strain helps keep insulin levels from taking drastic swings, according to researchers.
"If satisfactory products can be formulated," the USDA says, "these specialty starch products could lead to less production and more efficient use of insulin by the body." Corn chips, corn muffins, bran muffins and shortbread cookies are among the products being tested.
Low-sugar shakes and a carbonated milk beverage are also being tested, using non-fat dry milk as an ingredient. Water, non-fat dry milk, cream and other ingredients are combined for vanilla and chocolate shakes with only 6 percent sugar.
Non-fat dry milk is also a key ingredient in a carbonated milk beverage being tested by the USDA. Researchers are working on improving shelf stability and flavoring of the new protein and calcium-rich beverage.