INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.
 
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Pol. J. Food Nutr. Sci. 2003;53(2):31–36
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ABSTRACT
The aim of the work was to apply objective methods for texture evaluation of desserts of oxidised potato starch preparations using instrumental measurement of rheological properties and texture. Desserts were made from commercial starch preparations, i.e. “Skrobia budyniowa” and “Skrobia żelująca”, with a different degree of carboxyl groups substitution (0.03% and 0.11%, respectively). The starch with a higher degree of oxidation caused decreasing of texture parameters of desserts. Viscosity variability (η*) at the frequency range from 1 to 10 s-1 was very well described by Bingham modulus of viscosity (for viscoplastic fluids with initial yield stress) for all the examined desserts. A lower degree of oxidation of starch preparation “Skrobia budyniowa” resulted in the highest values of storage modulus (G’) and loss modulus (G”) of these desserts while higher oxidation of starch preparation “Skrobia żelująca” caused the lowest values of these rheological parameters. Thus, increasing the degree of carboxyl groups substitution resulted in more continuous microstructure of dessert gels.
ISSN:1230-0322