Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry

Claude, Johanna; Ubbink, Job

doi:10.1016/j.foodchem.2005.06.003

Cited by 56 publications

(33 citation statements)

References 24 publications

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“…The water content of the samples was determined using a home-built extraction unit, as previously described (Claude & Ubbink, 2006). The apparatus comprises a thermostated oil bath (102°C) in which glass vacuum tubes (evacuated to about 70 mbar) are halfway inserted.…”

Section: Determination Of the Moisture Contentmentioning

confidence: 99%

Solution calorimetry: A novel perspective into the dissolution process of food powders

Marabi

Mayor

Raemy

et al. 2007

Food Research International

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Section: Determination Of the Moisture Contentmentioning

confidence: 99%

Solution calorimetry: A novel perspective into the dissolution process of food powders

Marabi

Mayor

Raemy

et al. 2007

Food Research International

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“…However, baking changes the sugar composition. For example, sucrose is degraded by thermal treatments (Claude and Ubbink 2006;Simkovic et al 2003). Therefore, it is necessary to understand the sugar composition and effects of baking for studying the sensory attributes of baked sweet potatoes.…”

Section: Introductionmentioning

confidence: 99%

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Chan

Chiang

Lai³

et al. 2012

J Food Sci Technol

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The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r00.69, p<0.01), sweetness was determined as the most important factor determining the overall acceptability of baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

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“…The effect of water, and other low molecular weight plasticisers, such as sugars, on glass transition of food biopolymers has been widely discussed in the literature (Claude & Ubbink, 2006;Cocero & Kokini, 1991;De Graaf, Madeka, Cocero, & Kokini, 1993;Kalichevsky et al, 1992). However, using these data to extrapolate the behaviour of more complex systems such as flours could be misleading, because interactions among components cannot be neglected (Sandoval, Nuqez, Mo 9 ller, Valle, & Lourdin 2009).…”

Section: Introductionmentioning

confidence: 99%

Thermal characterisation of corn–lentil extruded snacks

Λάζου

Krokida

2011

Food Chemistry

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Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry

Cited by 56 publications

References 24 publications

Solution calorimetry: A novel perspective into the dissolution process of food powders

Solution calorimetry: A novel perspective into the dissolution process of food powders

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

Thermal characterisation of corn–lentil extruded snacks

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