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Isomaltodextrin strengthens model starch gels and moderately promotes starch retrogradation
Author(s) -
Fang Fang,
Hayes Anna M.R.,
Watanabe Hikaru,
Higashiyama Takanobu,
Campanella Osvaldo H.,
Hamaker Bruce R.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14782
Subject(s) - retrogradation (starch) , starch , food science , viscoelasticity , waxy corn , microstructure , corn starch , materials science , resistant starch , relative humidity , chemistry , composite material , amylose , thermodynamics , physics
The addition of isomaltodextrin to normal corn starch increased gel strength as indicated by higher storage modulus (G') and resulted in a denser and smaller pore structure, but there were no changes forwaxy corn starch.