Effect of maltodextrins on the rheological properties of potato starch pastes and gels

Lesław Juszczak , Dorota Gałkowska , Teresa Witczak , Teresa Fortuna

Abstract

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.
Author Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Dorota Gałkowska (FoFT / DoFAaQA)
Dorota Gałkowska,,
- Department of Food Analysis and Quality Assessment
, Teresa Witczak (FoFT / DoEaMiFI)
Teresa Witczak,,
- Department of Engineering and Machinery in Food Industry
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
Journal seriesInternational Journal of Food Science, ISSN 2356-7015, e-ISSN 2314-5765, (N/A 100 pkt)
Issue year2013
Vol2013
Pages1-7
Publication size in sheets0.5
Article number869362
DOIDOI:10.1155/2013/869362
URL https://www.hindawi.com/journals/ijfs/2013/869362/
Internal identifierWTŻ/2013/67
Languageen angielski
Score (nominal)5
ScoreMinisterial score = 0.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 5.0, 27-07-2017, manual
Citation count*5 (2016-03-16)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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