Effect of maltodextrins on the rheological properties of potato starch pastes and gels
Lesław Juszczak , Dorota Gałkowska , Teresa Witczak , Teresa Fortuna
AbstractThe 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.
|Journal series||International Journal of Food Science, ISSN 2356-7015, e-ISSN 2314-5765, (N/A 100 pkt)|
|Publication size in sheets||0.5|
|Score|| = 0.0, 26-07-2017, ArticleFromJournal|
= 5.0, 27-07-2017, manual
|Citation count*||5 (2016-03-16)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.