Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

Abstract

Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47–2.16% at 0.5–2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.

Enhancing Wet Starch Noodle Properties: Investigating the Impact of Acetylated and Ozonized Sago (Metroxylon sago Rottb.) Starch

“…The cooking performance of the produced noodles was evaluated in terms of cooking time and cooking loss. The cooking time was determined by observing the disappearance of opacity in the center of the noodles [31], and the cooking loss of noodle samples was determined based on the method of Hu et al (2022) [5]. The water absorption index (WAI) was determined by calculating the weight gain ratio based on raw noodle solids [32].…”

“…While starch noodles exhibit unique textures and flavor profiles, they often lack the gluten content inherent in wheat noodles, resulting in a softer and more delicate mouthfeel. Despite their distinct characteristics, starch noodles may need more versatility and acceptance among consumers accustomed to the firmness and chewiness associated with wheat-based counterparts [1,5]. Noodles from alternative starch sources offer an enticing choice as a sustainable and gluten-free option.…”

Structure–property relationships of epoxy functionalized enoate ester-based tailored hybrid gels doped with different polysaccharides

“…35 Diffractograms of raw MDex powder confirmed the amorphous nature with a maximum at 2y = 18.41, while the peaks exhibited by PHG/MDex resembled those of MDex and showed the amorphous nature. 36,37 Raw CMC has an amorphous character with low-intensity XRD peaks at 2y around 20.3, 27.3, 31.8, 45.6, and 56.51. With the addition of CMC, hybrid PHG/CMC preserved its partially amorphous structure and showed low-intensity peaks at 2y = 27 and 31.31.…”

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein–Polysaccharide Blends

“…MD is a long-chain sugar consisting of 2–20 α (1-4)-linked D-glucose monomers [ 11 ]. MD is characterized by its chain length, i.e., degree of polymerization (DP), and its dextrose equivalent (DE) level, which is a measure of the percentage of reducing sugars in the MD relative to the percentage of glucose (100%), where the DE value can be calculated as 100/DP.…”