Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 499-504 |
| Number of pages | 6 |
| Journal | International Journal of Biological Macromolecules |
| Volume | 88 |
| DOIs | |
| Publication status | Published - Jul 2016 |
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Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch. / Hedayati, Sara; Shahidi, Fakhri; Koocheki, Arash; Farahnaky, Asgar; Majzoobi, Mahsa.
In: International Journal of Biological Macromolecules, Vol. 88, 07.2016, p. 499-504.Research output: Contribution to journal › Article
TY - JOUR
T1 - Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
AU - Hedayati, Sara
AU - Shahidi, Fakhri
AU - Koocheki, Arash
AU - Farahnaky, Asgar
AU - Majzoobi, Mahsa
N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = July; Journal title (773t) = International Journal of Biological Macromolecules. ISSNs: 0141-8130;
PY - 2016/7
Y1 - 2016/7
N2 - Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in samples containing sucrose than those with glucose.
AB - Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in samples containing sucrose than those with glucose.
KW - Drum drying
KW - Functional properties
KW - Glucose
KW - Pregelatinized maize starch
KW - Sucrose
U2 - 10.1016/j.ijbiomac.2016.04.026
DO - 10.1016/j.ijbiomac.2016.04.026
M3 - Article
VL - 88
SP - 499
EP - 504
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
SN - 0141-8130
ER -