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

Polymers ◽  
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.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

scholarly journals The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4148
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Mariusz Witczak
Keyword(s):  
Potato Starch ◽  
Textural Properties ◽  
Pasting Properties ◽  
Textural Analysis ◽  
Flow Measurements ◽  
Hull Waste ◽  
Potato Starches ◽  
Starch Gels ◽  
The Impact

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

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

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
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.

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

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 95-102 ◽  
Author(s):  
D. Najgebauer-Lejko ◽  
M. Sady ◽  
T. Grega ◽  
B. Faber ◽  
J. Domagała ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Profile Analysis ◽  
Potato Starch ◽  
Botanical Origin ◽  
Maize Starch ◽  
Flow Curves ◽  
Series Introduction ◽  
Texture Profile ◽  
Waxy Maize ◽  
Textural Parameters

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.

scholarly journals Investigation of the physico-chemical parameters of the «Gelamil» series starches in the technology of mashed soups

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov
Keyword(s):  
Raw Materials ◽  
Potato Starch ◽  
Starch Content ◽  
Textural Properties ◽  
Model Systems ◽  
Special Role ◽  
Starch Concentration ◽  
Organoleptic Characteristics ◽  
Modified Starches ◽  
Starch Paste

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Loss Modulus ◽  
Viscoelastic Behavior ◽  
Textural Properties ◽  
Complex Viscosity ◽  
Sensory Properties ◽  
Modified Starch ◽  
Consumer Health ◽  
Added Sugar ◽  
Textural Parameters

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

scholarly journals Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

2021 ◽  
Author(s):  
Zaida Natalia Uribe-Wandurraga ◽  
María Bravo-Villar ◽  
Marta Igual ◽  
Carmen Savall ◽  
Purificación García-Segovia ◽  
...  
Keyword(s):  
Food System ◽  
Textural Properties ◽  
Arthrospira Platensis ◽  
Microalgae Biomass ◽  
Textural Parameters ◽  
Weak Gel ◽  
Biomass Extract ◽  
And Control ◽  
Colour Coordinates ◽  
Control Samples

AbstractJams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

scholarly journals Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3-O-Glucoside in a Fiber-Type Dependent Manner

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1386
Author(s):  
Zixin Yang ◽  
Ting Huang ◽  
Ping Li ◽  
Jian Ai ◽  
Jiaxin Liu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Fiber Type ◽  
Short Chain Fatty Acids ◽  
Dependent Manner ◽  
Dietary Fibers ◽  
Cell Wall Polysaccharides ◽  
Total Carbohydrate ◽  
In Vitro Fermentation ◽  
Gas Volume

The interactions between cell-wall polysaccharides and polyphenols in the gastrointestinal tract have attracted extensive attention. We hypothesized that dietary fiber modulates the fermentation patterns of cyanidin-3-O-glucoside (C3G) in a fiber-type-dependent manner. In the present study, the effects of four dietary fibers (fructose-oligosaccharides, pectin, β-glucan and arabinoxylan) on the modulation of C3G fermentation patterns were investigated through in vitro fermentation inoculated with human feces. The changes in gas volume, pH, total carbohydrate content, metabolites of C3G, antioxidant activity, and microbial community distribution during in vitro fermentation were analyzed. After 24 h of fermentation, the gas volume and total carbohydrate contents of the four dietary-fiber-supplemented groups respectively increased and decreased to varying degrees. The results showed that the C3G metabolites after in vitro fermentation mainly included cyanidin, protocatechuic acid, 2,4,6-trihydroxybenzoic acid, and 2,4,6-trihydroxybenzaldehyde. Supplementation of dietary fibers changed the proportions of C3G metabolites depending on the structures. Dietary fibers increased the production of short-chain fatty acids and the relative abundance of gut microbiota Bifidobacterium and Lactobacillus, thus potentially maintaining colonic health to a certain extent. In conclusion, the used dietary fibers modulate the fermentation patterns of C3G in a fiber-type-dependent manner.

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