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Comparison of the effect of sugars on the viscoelastic properties of sweet potato starch pastes
Author(s) -
Cho SunA,
Yoo Byoungseung
Publication year - 2010
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/j.1365-2621.2009.02146.x
Subject(s) - sucrose , xylose , sugar , fructose , viscoelasticity , chemistry , retrogradation (starch) , starch , disaccharide , ageing , potato starch , carbohydrate , pentose , hexose , food science , materials science , biochemistry , fermentation , composite material , biology , amylose , genetics , enzyme
Summary Viscoelastic properties of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (sucrose, glucose, fructose, and xylose) at different concentrations (0, 10 and 20%) by small‐deformation oscillatory measurements. Dynamic frequency sweeps at 20 °C indicated that all SPS–sugar mixtures were more elastic than viscous with storage moduli ( G ′) higher than loss moduli ( G ′′) at all values of frequency with a frequency dependency. Dynamic moduli ( G ′ and G ′′) values increased with the increase in sugar concentration from 10 to 20%. Changes in the dynamic moduli were more pronounced with xylose in comparison to the control (no sugar) and other sugars. G ′ values as a function of ageing time (10 h) at 4 °C continuously increased with time during ageing without a plateau region. In general, G ′ values of SPS–sugar mixtures during ageing decreased in the following order: pentose (xylose) > hexose (glucose and fructose) > control > disaccharide (sucrose), indicating that the xylose had the greatest ability in retarding retrogradation of SPS.