Gelatinization of starch in mixed sugar systems

Peter Torley, F. van der Molen

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources, it is important to understand how their mixtures affect starch gelatinization. In a Rapid Visco Analyser study of maize starch gelatinization, changing proportions in binary mixtures of refined sugars saw a largely proportionate change in starch gelatinization properties. However, binary mixture of pure sugars and honey, or a model honey system (the main sugars in honey) and honey responded differently. Generally, replacing 25% or 50% of the refined sugar or model honey system with honey gave a large change in starch gelatinization properties, while further increases in honey level had little further effect. Differences between honey and buffered model honey system (either gluconic acid, or a mixture of citric acid and di-sodium phosphate) showed the sensitivity of starch gelatinization to the composition of the nonsaccharide component.
Original languageEnglish
Pages (from-to)762-771
Number of pages10
JournalLWT - Food Science and Technology
Volume38
Issue number7
DOIs
Publication statusPublished - 2005

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