Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

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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.

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The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽

10.3390/molecules26133969 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3969

Author(s):

Karolina Pycia ◽

Lesław Juszczak

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Viscoelastic Properties ◽

Control Sample ◽

Scanning Calorimetry ◽

Creep And Recovery ◽

Research Material ◽

Pasting Characteristics ◽

Tan Δ ◽

Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

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Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

Food Science and Technology International ◽

10.1177/1082013204043764 ◽

2004 ◽

Vol 10 (2) ◽

pp. 125-131 ◽

Cited By ~ 12

Author(s):

L. Juszczak ◽

M. Witczak ◽

T. Fortuna ◽

A. Banachowicz

Keyword(s):

Rheological Properties ◽

Apparent Viscosity ◽

Viscoelastic Properties ◽

Guar Gum ◽

Shear Stresses ◽

Flow Curves ◽

Arabic Gum ◽

Pasting Characteristics ◽

Mechanical Spectra ◽

The One

The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.

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Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

International Journal of Food Science ◽

10.1155/2020/7642041 ◽

2020 ◽

Vol 2020 ◽

pp. 1-11

Author(s):

Mariusz Witczak ◽

Zofia Smółka ◽

Teresa Witczak ◽

Anna Stępień ◽

Agata Bednarz

Keyword(s):

Rheological Properties ◽

Viscoelastic Properties ◽

Potato Starch ◽

Strong Increase ◽

Rheological Characteristics ◽

Dynamic Tests ◽

Flow Curves ◽

Creep And Recovery ◽

Replacement Part

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

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Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations

Food Hydrocolloids ◽

10.1016/s0268-005x(03)00008-0 ◽

2003 ◽

Vol 17 (5) ◽

pp. 629-639 ◽

Cited By ~ 15

Author(s):

Eleni Chiotelli ◽

Martine Le Meste

Keyword(s):

Rheological Properties ◽

Potato Starch

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Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽

10.3390/foods10040693 ◽

2021 ◽

Vol 10 (4) ◽

pp. 693

Author(s):

Rubén Llinares ◽

Pablo Ramírez ◽

José Antonio Carmona ◽

Luis Alfonso Trujillo-Cayado ◽

José Muñoz

Keyword(s):

Essential Oil ◽

Rheological Properties ◽

Xanthan Gum ◽

Mechanical Energy ◽

Physical Stability ◽

Processing Condition ◽

Oil In Water ◽

Mechanical Spectra ◽

The Stability ◽

Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

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Synergistic Inhibition of Natural Honey and Potato Starch and their Correlation with Diastase Number and Sugar Content against Klebsiella pneumoniae ATCC 27736

Natural Products Chemistry & Research ◽

10.4172/2329-6836.1000102 ◽

2014 ◽

Vol 1 (1) ◽

Cited By ~ 1

Author(s):

Moussa Ahmed

Keyword(s):

Klebsiella Pneumoniae ◽

Potato Starch ◽

Sugar Content ◽

Synergistic Inhibition ◽

Natural Honey

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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.

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Free vibration of frame structures made of Zener type viscoelastic material

MATEC Web of Conferences ◽

10.1051/matecconf/201928500009 ◽

2019 ◽

Vol 285 ◽

pp. 00009

Author(s):

Roman Lewandowski ◽

Przemysław Wielentejczyk

Keyword(s):

Rheological Properties ◽

Viscoelastic Material ◽

Dynamic Characteristics ◽

Frame Structures ◽

Response Functions ◽

Zener Model ◽

Linear Eigenvalue Problem ◽

Viscoelastic Structure ◽

Properties Of Materials ◽

Fractional Zener Model

A method for determining the dynamic characteristics of structures made of viscoelastic material is presented. The fractional Zener model is used to the describe the rheological properties of materials. All of the elements of a structure must be built of material with identical rheological properties. The solution to the linear eigenvalue problem for some elastic structure and the solution to a single nonlinear algebraic equation are needed to obtain the dynamic characteristics of a viscoelastic structure. Moreover, the frequency response functions are determined in a very efficient way. The results of a representative calculation are presented and briefly discussed.

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