Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch

Hedayati, S, Shahidi, F, Koocheki, A, Farahnaky, A and Majzoobi, M 2016, 'Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch', International Journal of Biological Macromolecules, vol. 88, pp. 499-504.


Document type: Journal Article
Collection: Journal Articles

Title Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
Author(s) Hedayati, S
Shahidi, F
Koocheki, A
Farahnaky, A
Majzoobi, M
Year 2016
Journal name International Journal of Biological Macromolecules
Volume number 88
Start page 499
End page 504
Total pages 6
Publisher Elsevier BV
Abstract Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in samples containing sucrose than those with glucose.
Subject Food Processing
Keyword(s) Drum drying
Functional properties
Glucose
Pregelatinized maize starch
Sucrose
DOI - identifier 10.1016/j.ijbiomac.2016.04.026
Copyright notice © 2016 Published by Elsevier B.V.
ISSN 0141-8130
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