Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel
作者： Teresa Witczak , Mariusz Witczak , Rafał Ziobro
DOI: 10.1016/J.JFOODENG.2013.10.005
关键词:
摘要: Abstract The aim of the study was to analyze properties pastes and gels obtained from potato starch with addition pectin inulin. It observed that partial replacement by inulin varying degrees polymerization (average DP: G ′ ′′ initially increased (at low concentration) then diminished. Statistical analyses proved significance interactions between molecules on gels, their character controlled average DP applied preparation. Addition significantly reduced transition enthalpy after retrogradation, consistency indices. prepared inulins medium high were characterized storage loss moduli in comparison standard, while caused a slight increase value.
sci-hub.se 参考文章(40)
James Freeman Steffe, Rheological Methods in Food Process Engineering ,(1992)
Gluten-free food science and technology. Gluten-free food science and technology.. ,(2009) , 10.1002/9781444316209
El-Sayed M. Abdel-Aal, Functionality of Starches and Hydrocolloids in Gluten-Free Foods Gluten-Free Food Science and Technology. pp. 200- 224 ,(2009) , 10.1002/9781444316209.CH11
J.E. Zimeri, J.L. Kokini, Morphological characterization of the phase behavior of inulin–waxy maize starch systems in high moisture environments Carbohydrate Polymers. ,vol. 52, pp. 225- 236 ,(2003) , 10.1016/S0144-8617(02)00267-9
M.D. Torres, A. Raymundo, I. Sousa, Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours. Carbohydrate Polymers. ,vol. 98, pp. 249- 256 ,(2013) , 10.1016/J.CARBPOL.2013.06.018
J.E. Zimeri, J.L. Kokini, Rheological properties of inulin–waxy maize starch systems Carbohydrate Polymers. ,vol. 52, pp. 67- 85 ,(2003) , 10.1016/S0144-8617(02)00268-0
Jay-Lin Jane, John F. Robyt, Structure studies of amylose-V complexes and retro-graded amylose by action of alpha amylases, and a new method for preparing amylodextrins Carbohydrate Research. ,vol. 132, pp. 105- 118 ,(1984) , 10.1016/0008-6215(84)85068-5
J.A. Rojas, C.M. Rosell, C. Benedito de Barber, Pasting properties of different wheat flour-hydrocolloid systems Food Hydrocolloids. ,vol. 13, pp. 27- 33 ,(1999) , 10.1016/S0268-005X(98)00066-6
J. Korus, K. Grzelak, K. Achremowicz, R. Sabat, Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides: Food Science and Technology International. ,vol. 12, pp. 489- 495 ,(2006) , 10.1177/1082013206073072
DR Picout, RK Richardson, C Rolin, RM Abeysekera, ER Morris, Ca2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of network structure Carbohydrate Polymers. ,vol. 43, pp. 113- 122 ,(2000) , 10.1016/S0144-8617(99)00199-X