Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels

The physicochemical properties of pea, chickpea, and wheat starch mixed with different sweeteners, namely, glucose, sucrose, maltitol, and oligofructose, at different sweetener/starch ratios of 0, 5, 10, and 20% (w/w) were investigated. The gelatinization temperatures (To, Tp, and Tc) of the starches increased significantly (p < 0.05) with the addition of sweeteners. The effect of sweeteners on raising gelatinization temperatures followed the order: oligofructose > maltitol > sucrose > glucose > control (water alone). Based on the different combinations, the enthalpy of the three starches increased, remained unchanged, or decreased. Rapid viscosity analyzer (RVA) measurements showed that sucrose, oligofructose, and maltitol were more effective in raising the peak viscosity of starches than glucose. Breakdown and setback were decreased significantly in glucose–starches combinations. Texture profile analysis (TPA) revealed that sweeteners increased the hardness of starch gels to varying degrees as compared to the control. In all cases, the pea and chickpea starch were more sensitive to the addition of sweeteners during paste formation than wheat starch, which might be attributed to the higher amylose content in legume starches. The molecular size and number of hydroxyl groups of the sweeteners should be highly considered in discussing the physicochemical changes of the starches. The results provide new evidence for the effect of sweeteners on starch gelatinization and for the development of sugar‐free starch food.

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“…Starch gels were prepared based on a previous work . Sweetener solutions were added to starch (3 g) in aluminum cans (54 mm id.…”

Section: Methodsmentioning

confidence: 99%

Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners

et al. 2017

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“…The jam was placed in the sample holder up to a height of 8 cm. Then, using the flat strut with a 50 Newtons load cell, consecutively without waiting time, two compression cycles were performed at a rate of 0.25 mm s -1 until a deformation of 25 % in height of the specimen was achieved (Farahnaky et al, 2014).…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Quintana-Obregón,

Muy-Rangel,

Vargas-Ortiz

et al. 2024

agro

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Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pectin, xanthan gum, guar gum, and corn starch) on the physicochemical and sensory properties of jams, using a commercial jam as a control. Eight treatments were obtained, and a completely randomized experimental design was applied. The experimental unit was a glass jar (250 g) of jam with three replicates for physicochemical and sensory analysis. Analysis of variance and comparisons of means with Tukey’s test were carried out with SAS® software. The physicochemical properties of the jam were affected according to its formulation. Those with 100 % ripe mango plus pectin or corn starch showed maximum pH values of 3.7 and 3.8, respectively, but lower acidity (0.6 %). The jams with 60 % ripe mango and pectin or corn starch had higher levels of dietary fiber (1.42 and 1.47 %) and protein (0.97 and 0.79 %), with no differences from the control. In terms of texture, the formulation with 60 % ripe mango plus pectin was statistically superior to the other jams. The jam with 60 % ripe mango and corn starch had the highest sensory color and was comparable to the control, but in hue, it was instrumentally different from the other formulations. Changes in fruit maturity from 60 to 100 % and the type of gelling agent modified the physicochemical properties and sensory color of ‘Kent’ mango jam, confirming the effect of formulation on the attributes evaluated.

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Formation of nanoporous aerogels from wheat starch

Ubeyitogullari

Ciftci

2016

Carbohydrate Polymers

133

108

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Effect of mixing speed and time on some textural and physicochemical properties of wheat starch gels

Cited by 12 publications

References 49 publications

Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners

Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners

IMPACT OF THE ‘KENT’ MANGO (Mangifera indica L.) JAM FORMULATION WITH DIFFERENT GELLING AGENTS ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES

Formation of nanoporous aerogels from wheat starch

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