Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts (original) (raw)
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Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science, 2013
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel
Journal of Food Engineering, 2014
The aim of the study was to analyze properties of pastes and gels obtained from potato starch with the addition of pectin and inulin. It was observed that the partial replacement of starch by pectin and inulin with varying degrees of polymerization (average DP: <10, P10, and P23) significantly modified thermal and rheological properties of starch gels. In most cases, the increase in pectin concentration resulted in a drop of consistency coefficient and both moduli. Inulin exerted different effects, depending on its average DP and concentration, which could be explained by the presence or formation of low molecular weight sugars. A slight increase of moduli was observed for a DP < 10, a drop for a DP P 10, and for a DP P 23 the values of G 0 and G 00 initially increased (at low concentration) and then diminished. Statistical analyses proved the significance interactions between inulin and pectin molecules on properties of starch pastes and gels, and their character was controlled by average DP of applied inulin preparation. Addition of inulin and pectin significantly reduced starch transition enthalpy after retrogradation, and consistency indices. The gels prepared with inulins of medium and high DP were characterized by low storage and loss moduli in comparison to standard, while the addition of low DP inulin caused a slight increase in their value.
Rheological behavior of starch-based biopolymer mixtures in selected processed foods
Starch - Stärke, 2012
The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch-based biopolymer mixtures in selected food systems. It was found that starch-based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch-based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G 0 ) and a loss modulus (G 00 ), increased with the addition of pregelatinized starch. In soup, another example of a starch-based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1-0.9% w/w) resulted in better development of viscoelastic properties with greater G 0 and G 00 compared with soups having no fenugreek polysaccharides added.
Rheological properties of some starch-water-sugar systems
International Journal of Food Science and Technology, 1999
When certain amounts of starch were blended with saturated, aqueous solutions of Dfructose, D-glucose or sucrose, shear thickening, easily pourable semi-solids were formed. The amount of starch necessary to cause this rheological effect depended, at least in part, on the starch variety. The conditions necessary to observe this effect using potato and corn starch blends with D-fructose, D-glucose and sucrose are presented. This method may be useful in studies of starch granule morphology. Gelation characteristics and differential scanning calorimetry (DSC) of potato and corn starch in saturated aqueous Dfructose, D-glucose, and sucrose solutions showed that both starch varieties interacted differently with the environment. Starch more readily gelatinised in sucrose solutions than in solutions of D-fructose and D-glucose.
Influence of some sugars on the thermal, rheological and morphological properties of “pinhão” starch
Journal of Thermal Analysis and Calorimetry, 2014
When starch is incorporated into puddings, desserts, and other foods containing sugar as the main ingredient, it will have an effect on the gelatinisation temperature and pasting properties. Many studies have been undertaken to investigate the effect of several sugars in foods and starches, as well as their physicochemical and functional properties. These studies have verified the significant influence on these properties, which are dependent on the nature of sugar and of starch. In this study, pinhão starch was extracted in the laboratory and was added, stirring for 60 min, to solutions at 1 % of each of the following sugars: fructose, glucose, sucrose, and 0.5 % fructose and 0.5 % glucose. After this time, the slurry was filtered, washed, dried at 40°C and kept in a desiccator over anhydrous calcium chloride until constant mass. The effects of each sugar on the surface of the pinhão starch granules were observed using the non-contact method of atomic force microscopy, whereby it was possible to verify a decrease in the average diameter and an increase in the average roughness. X-ray diffractometry made it possible to evaluate the degree of relative crystallinity, which was proportional to the roughness and inversely proportional to the gelatinisation enthalpy (DH), which was studied by differential scanning calorimetry.
Carbohydrate Polymers, 2013
The development of high quality gluten-free products requires the understanding of the phenomena that dictate the ingredient interactions commonly used in foodstuff. In this work, the main objective was to develop alternative gluten-free gelled desserts from blends of chestnut flour (Cf) and whole (Rw), Agulha (Ra) or Carolino (Rc) rice flours. The impact of sucrose, stevia and xylitol on textural, rheological and structural properties of selected gels was investigated. Texture results indicated that studied gels in the presence of sucrose and xylitol decreased significantly the firmness. Rheological outcomes showed that the temperature ramps on heating of Cf/Rw gels were similar to those obtained for Cf/Ra, whereas Cf/Rc gels presented a particular pattern. The presence of sucrose resulted in a significant decrease in the values of storage and loss moduli. Confocal microscopic images showed that the sugar addition leads to a less aggregated structure with fracture lines well marked.
The Journal of Microbiology, Biotechnology and Food Sciences, 2017
During production of β-glucans preparations from oat a large amount of so called residual oat flour is manufactured. It contains all compounds of oat, only amount of dietary fiber is decreased. Such flour could be possibly used in baked goods, or as a thickening agent. In order to evaluate its possible application as thickening agent the rheological investigations of system containing residual oat starch were carried out. They involved performing of pasting profiles and texture profile analysis of flour pastes and gels in the presence of starch hydrolyzate, which recently played a increasing role in food industry as alternative for sucrose. Also commercial wheat and oat flours were investigated as reference material It was observed differences in pasting profile and texture of gel caused by introduction of starch hydrolyzate into systems containing cereal flours. Obtained results allow to draw conclusion, that such systems can be successfully used as thickeners
Food Chemistry, 2008
The influence of the concentration of various reagents and of the storage time on the flavour release of custard desserts was evaluated by headspace solid-phase microextraction and supported by rheological measurements. The presence of milk fat induced a significant decrease of the headspace concentration of flavour compounds, mainly due to hydrophobic matrix-flavour interactions. An elevated starch concentration enhanced the strength of the custard gels considerably. However, the increasing starch concentration resulted in an increased flavour release at low flavour concentrations, while a tendency to flavour retention was noted at higher flavour concentrations. During storage time, a denser network was formed as shown by rheological measurements, but no significant difference in flavour release was noted upon storage (three days). These results show that the complex interactions between flavour compounds and the food matrix in a model custard are difficult to predict and have to be carefully evaluated by a combination of rheological parameters and physicochemical interactions.
A Comparative Study of the Rheological Properties and Stability of Local and Foreign Starch
International Journal of Advances in Scientific Research and Engineering (ijasre), 2022
Nigeria is a country blessed with a vast variety of food items and cassava happens to be one of them. It is geographically widespread hence; it is very cheap. This research work revealed that cassava apart from consumption can also serve as an additive in cement slurry for well completion in oilfield operations after series of test was conducted in the laboratory on it. Tests such as rheology, free fluid, determination of slurry weights and stability at different temperatures ranging from 80°F to 190°F and concentrations was conducted using API procedure. The rheological properties, free fluid, slurry weights and stabilities at different temperatures and concentrations of starch were established and compared with the foreign sample and the results obtained proved that local cassava starch can be a substitute for foreign starch sample as it was seen to have similar rheological properties when compared with the foreign starch sample. The plastic viscosity and yield point values obtained from the rheological deductions for local starch compared favorably with the foreign starch. In terms of free fluid, zero free fluid is usually recommended for filed practice. Local cassava starch was seen to have 0 free fluid which means that this could be a substitute with the foreign starch. For the slurry weights, there were no significant difference between them. Therefore, from the research finding, locally produced starch especially POCEMA starch proved to have properties suitable for application in oil filed cementing operations as there was no significant difference between them when compared.
Scientia Agropecuaria, 2019
The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G') on the loss module (G'') during the frequency range (0.01-3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics.