Pasting and gel texture properties of starch-molasses combinations

Abstract

Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.

Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization

“…The springiness of the gels prepared form modified starches and starch nanoparticles were found to be higher than native starch gel and starch nanoparticle gel, respectively, i.e., modification increases the springiness of the gels, which shows that when the force is removed the gels from modified starch and modified starch nanoparticles can regain their structure more easily as compared to native starch or starch nanoparticle gels. [ 35 ] The gumminess and chewiness values of the native and modified starch gels were much higher than gels from starch nanoparticles and modified starch nanoparticles. As gumminess and chewiness represents the energy for disintegration and chewing respectively of a semisolid food before swallowing, it is evident that these values will be lower for the gels from starch nanoparticles and modified starch nanoparticles where the molecules were already highly degraded.…”

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

“…Mixtures of starch (from corn or wheat), carob syrups (0, 1, 5, 10, 20, 30%), and water (100, 99, 95, 90, 80 and 70%) and holding temperature (90, 92, 95 and 98 • C) Sugars: glucose, fructose, sucrose (HPLC-RI; LC-NH 2 column) [21] Carob fruits (Antalya, Turkey)…”

3D printed corn starch–gelatin film with glycerol and hawthorn berry ( Crataegus pinnatifida ) extract

“…When the glycerol concentration was increased from 2% to 4% (wt/vol), the cohesiveness of the film was increased from 0.64 to 0.71. According to Goksen and Ekiz (2019), increasing glycerol concentration improved the resistance of the film against deformation. The glycerol improved the cohesiveness of the edible film, allowing samples to withstand more force than uncovered samples.…”