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Microstructure and rheology of apple jam as influenced by cross‐linked acetylated starch
Author(s) -
Tan Congping,
Cui Bo,
Lu Yanmin,
Zhao Na,
Wang Yin
Publication year - 2014
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.201300256
Subject(s) - rheology , shear thinning , jams , microstructure , scanning electron microscope , starch , materials science , particle size , homogeneous , particle (ecology) , composite material , chemistry , food science , mathematics , geology , oceanography , combinatorics
The micro‐structural changes of jams containing different amounts of cross‐linked acetylated starch (CAS) have been studied using rheological measurements, sensory evaluation, scanning electron microscopy (SEM), and laser particle analysis. The results indicated that all samples exhibited pseudoplastic flow with yield stress. Subsequent dynamic oscillatory rheological study also showed that jam structure was more compact in the presence of 20% CAS. SEM analysis demonstrated that there was a fine, homogeneous network in the microstructure of apple jams. Furthermore, it was found that the particle size was smaller after adding CAS. Therefore, we conclude that CAS could be an appropriate gelling agent for apple jams, and the most suitable CAS content for industrial manufacturing was 20%.