Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch

Sara Hedayati, Fakhri Shahidi, Arash Koocheki, Asgar Farahnaky, Mahsa Majzoobi

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)499-504
Number of pages6
JournalInternational Journal of Biological Macromolecules
Volume88
DOIs
Publication statusPublished - Jul 2016

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Starch
Zea mays
Sucrose
Viscosity
Glucose
Water absorption
Turbidity
Textures
Sweetening Agents
Food
Water
Ointments
Sugars
Optical microscopy
Microscopy
Light
Weights and Measures
Mechanical properties
Temperature

Cite this

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title = "Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch",
abstract = "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.",
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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 journalArticle

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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;

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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.

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