Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts

The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy maize starch supplementation led to the lowest hardness. Also the shape of flow curves was highly affected by the kind of starch added to the processing milk. Generally, maize and waxy maize starch additives resulted in higher values of shear stress when compared to the plain yogurt, whereas yogurt supplemented with potato starch demonstrated lower values of that parameter.

Download Full-text

Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

International Journal of Polymer Science ◽

10.1155/2018/7606359 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11

Author(s):

María D. Torres ◽

Francisco Chenlo ◽

Ramón Moreira

Keyword(s):

Soluble Fraction ◽

Profile Analysis ◽

Amylose Content ◽

Potato Starch ◽

Degree Of Crystallinity ◽

Texture Profile ◽

Gel Texture ◽

Apparent Amylose Content ◽

Textural Parameters ◽

Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

Download Full-text

The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽

10.3390/polym12020321 ◽

2020 ◽

Vol 12 (2) ◽

pp. 321

Author(s):

Greta Adamczyk ◽

Magdalena Krystyjan ◽

Grażyna Jaworska

Keyword(s):

Fiber Type ◽

Potato Starch ◽

Hysteresis Loops ◽

Textural Properties ◽

Pasting Properties ◽

Dietary Fibers ◽

Flow Curves ◽

Starch Concentration ◽

Pasting Characteristics ◽

Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

Download Full-text

Pasting Properties of Potato Starch and Waxy Maize Starch Mixtures

Starch - Stärke ◽

10.1002/star.200800029 ◽

2009 ◽

Vol 61 (6) ◽

pp. 352-357 ◽

Cited By ~ 33

Author(s):

Eun Young Park ◽

Hyun-Na Kim ◽

Jong-Yea Kim ◽

Seung-Taik Lim

Keyword(s):

Potato Starch ◽

Pasting Properties ◽

Maize Starch ◽

Waxy Maize

Download Full-text

Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch

LWT ◽

10.1016/j.lwt.2016.04.014 ◽

2016 ◽

Vol 72 ◽

pp. 71-77 ◽

Cited By ~ 9

Author(s):

K.K.F.D. Costa ◽

M.C. Garcia ◽

K. de O. Ribeiro ◽

M.S. Soares Junior ◽

M. Caliari

Keyword(s):

Rheological Properties ◽

Probiotic Bacteria ◽

Maize Starch ◽

Waxy Maize

Download Full-text

Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions

Journal of Food Engineering ◽

10.1016/s0260-8774(99)00069-2 ◽

1999 ◽

Vol 40 (4) ◽

pp. 293-298 ◽

Cited By ~ 45

Author(s):

Martina Stolt ◽

Nikolaos G. Stoforos ◽

Petros S. Taoukis ◽

Karin Autio

Keyword(s):

High Pressure ◽

Rheological Properties ◽

Maize Starch ◽

Waxy Maize

Download Full-text

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Molecules ◽

10.3390/molecules25051123 ◽

2020 ◽

Vol 25 (5) ◽

pp. 1123 ◽

Cited By ~ 3

Author(s):

Zirui Zhang ◽

Jinhu Tian ◽

Haitian Fang ◽

Huiling Zhang ◽

Xiangli Kong ◽

...

Keyword(s):

Metabolic Diseases ◽

Profile Analysis ◽

Potato Starch ◽

In Vitro Digestion ◽

Grape Seed ◽

Scanning Calorimetry ◽

Continuous Increase ◽

Texture Profile ◽

Grape Seed Proanthocyanidins

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

Download Full-text

Rheological properties of inulin–waxy maize starch systems

Carbohydrate Polymers ◽

10.1016/s0144-8617(02)00268-0 ◽

2003 ◽

Vol 52 (1) ◽

pp. 67-85 ◽

Cited By ~ 73

Author(s):

J.E. Zimeri ◽

J.L. Kokini

Keyword(s):

Rheological Properties ◽

Maize Starch ◽

Waxy Maize

Download Full-text

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Foods ◽

10.3390/foods9050560 ◽

2020 ◽

Vol 9 (5) ◽

pp. 560 ◽

Cited By ~ 4

Author(s):

R. Beltrão Martins ◽

M. C. Nunes ◽

L. M. M. Ferreira ◽

J. A. Peres ◽

A. I. R. N. A. Barros ◽

...

Keyword(s):

Profile Analysis ◽

Potato Starch ◽

Pasting Properties ◽

Fibre Content ◽

Dough Rheology ◽

Gluten Free ◽

Food Ingredient ◽

Texture Profile ◽

Structural Capacity ◽

Acorn Flour

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

Download Full-text

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

International Journal of Food Science ◽

10.1155/2013/869362 ◽

2013 ◽

Vol 2013 ◽

pp. 1-7 ◽

Cited By ~ 11

Author(s):

Lesław Juszczak ◽

Dorota Gałkowska ◽

Teresa Witczak ◽

Teresa Fortuna

Keyword(s):

Rheological Properties ◽

Apparent Viscosity ◽

Potato Starch ◽

Considerable Reduction ◽

Flow Curves ◽

Degree Of Polymerisation ◽

Pasting Characteristics ◽

Storage And Loss Moduli ◽

Mechanical Spectra

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.

Download Full-text

Effect of moisture content on textural attributes of dried figs

International Agrophysics ◽

10.2478/intag-2014-0031 ◽

2014 ◽

Vol 28 (4) ◽

pp. 403-412 ◽

Cited By ~ 8

Author(s):

Sara Ansari ◽

Neda Maftoon-Azad ◽

Asgar Farahnaky ◽

Ebrahim Hosseini ◽

Fojan Badii

Keyword(s):

Moisture Content ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Critical Moisture Content ◽

Texture Profile ◽

Energy Gradient ◽

Textural Parameters ◽

Critical Moisture ◽

Effect Of Moisture ◽

Textural Attributes

Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

Download Full-text