Gelatinization of starch in mixed sugar systems

Production of Turkish delight (lokum)

“…Different sugars differ in their effect on starch gelatinization, and their mixtures have an effect that is largely proportional to the concentration of the sugars used (Torleya & van der Molen, 2005). Sugars have been known to play an important role in the gelation and retrogradation of starch paste.…”

“…For this reason, the difference in the swelling and pasting properties among starches should be attributed to the variation in amylopectin unit-chain length distribution. However, it has been well documented that minor components of starch, such as phospholipids and phosphate monoesters, also have enormous effects on these properties (Chang et al, 2004;Torleya & van der Molen, 2005;Uluöz, Gönül, & Gözlü, 1974).…”

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

“…& Biliaderis, 1995;Torley & Van der Molen, 2005). Small solutes, such as sugar and salt, decrease water activity (Chinachoti, KimShin, Mari, & Lo, 1991;Ratnayake, Otani, & Jackson, 2009).…”

Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology

“…Baked cassava cake is a popular traditional cake among the Malay society and it is made up of grated cassava flesh, some sugar, coconut milk and salt. Sugar is an important ingredient in many starch-based foods, as it affects properties such as texture, sweetness, colour as well as starch gelatinization (Torley & van der Molen, 2005), meanwhile, coconut milk or ''santan'' is the white, oil-inwater emulsion extracted from fresh coconut flesh with or without the addition of water (Simuang, Chiewchan, & Tansakul, 2004). It is also an important ingredient used in many traditional foods just as cheese is in Western recipes.…”