Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems

Abstract

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 0 >G 00 ) 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.

Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

“…The tan δ range of 0.115–0.173, indicating a weak viscoelastic gel character and a stable structure . This is in accordance with results reported by Galkowska et al, who obtained gels with sucrose, pectin, and starch with weak viscoelastic character, and Cruz using starch suspensions. Moreover, interactions between pectin molecules and amylose interfere with network formation and result in weaker gels .…”

“…Into the LVR, G′ was greater than G″ and both moduli were almost independent of strain (not shown). Similar results were reported by Sharma et al about texture of pureed carrots with hydrocolloids and for Galkowska et al in their starch‐pectin‐sucrose systems study.…”

“…Starch is widely used in the food industry, and is usually combined with hydrocolloid or sugar to improve its techno‐functional properties . Varying the proportion of these ingredients has a direct affect on mouthfeel properties, hence it is important to delve into the study of gelation, retrogradation, textural, and rheological properties as well as any potential esthetic issues.…”

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…Thus, chemical or physical modification of starches is performed to obtain their improved physicochemical properties [14]. One of the most important chemical modifications in the starch industry is crosslinking, which involves replacement of the hydrogen bonding between starch chains by stronger covalent bonds.…”

“…Acid casein is characterized by higher water binding capacity compared to rennet casein [8] and prescribed as the product received after isolelectric precipitation (pH 4.6) of the caseins from milk followed by washing and drying [16]. Acetylated distarch adipate (ADA) provides better resistance to high temperature, shear and low pH, and it amends the textural properties of the finished product [14]. Hydroxypropyl distarch phosphate (HDP) characterizes by higher viscosity, resistance to retrogradation, stability in response to acids than native starches.…”