Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
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 dextr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/869362 |
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| _version_ | 1832565553868308480 |
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| author | Lesław Juszczak Dorota Gałkowska Teresa Witczak Teresa Fortuna |
| author_facet | Lesław Juszczak Dorota Gałkowska Teresa Witczak Teresa Fortuna |
| author_sort | Lesław Juszczak |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ff85b7e9f94c4c17b9a2e1092641807b |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-ff85b7e9f94c4c17b9a2e1092641807b2025-02-03T01:07:20ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/869362869362Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and GelsLesław Juszczak0Dorota Gałkowska1Teresa Witczak2Teresa Fortuna3Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandDepartment of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, PolandThe 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.http://dx.doi.org/10.1155/2013/869362 |
| spellingShingle | Lesław Juszczak Dorota Gałkowska Teresa Witczak Teresa Fortuna Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels International Journal of Food Science |
| title | Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels |
| title_full | Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels |
| title_fullStr | Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels |
| title_full_unstemmed | Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels |
| title_short | Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels |
| title_sort | effect of maltodextrins on the rheological properties of potato starch pastes and gels |
| url | http://dx.doi.org/10.1155/2013/869362 |
| work_keys_str_mv | AT lesławjuszczak effectofmaltodextrinsontherheologicalpropertiesofpotatostarchpastesandgels AT dorotagałkowska effectofmaltodextrinsontherheologicalpropertiesofpotatostarchpastesandgels AT teresawitczak effectofmaltodextrinsontherheologicalpropertiesofpotatostarchpastesandgels AT teresafortuna effectofmaltodextrinsontherheologicalpropertiesofpotatostarchpastesandgels |