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Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems
Author(s) -
Gałkowska Dorota,
Długosz Magda,
Juszczak Lesław
Publication year - 2013
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201200148
Subject(s) - starch , pectin , rheology , sucrose , chemistry , extrusion , food science , rheometry , chemical engineering , materials science , composite material , engineering
Mixtures of high methoxy pectin, sucrose, and cross‐linked potato starch (acetylated distarch phosphate (ADP) and acetylated distarch adipate (ADA)) at concentrations of 2.5, 3.5, and 4.5% w/w were used to produce pastes and gels, which were characterized by RVA, steady shear, and oscillatory rheological measurements, and by textural testing. The pectin and sucrose components of the paste and gels affected their rheological and textural properties. The effect of starch concentration on the pasting parameters of the starch–pectin–sucrose systems depended on both amount of added starch and kind of modified starch, however, for each starch concentration both peak and final viscosities of the mixed systems were greater than these of the respective starch alone pastes. A domination of elastic properties over viscous features ( G ′> G ″) were observed in the starch–pectin–sucrose systems, with increase in the values of storage and loss moduli with increase in starch concentration. The mixed systems appeared to be more rigid during the extrusion than the starch alone gels, with the values of textural parameters increasing with increase in starch concentration more in ADP than ADA systems.