Effect of sugars on the thermal and rheological properties of sago starch

Ahmad, Fauziah; Williams, Peter A.

doi:10.1002/(sici)1097-0282(19991005)50:4<401::aid-bip6>3.0.co;2-v

Cited by 126 publications

(75 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With lower sugar levels (particularly > 0.5%), slight changes in syneresis of FG-PS complexes were found. In other studies, it was found that sucrose decreases the syneresis of starch, while glucose increases it 17,34 . As discussed before, addition of sugars reduced the swelling power of starch granules during pasting, which resulted in a decrease in aggregation.…”

Section: Gel Properties In the Presence Of Sugarmentioning

confidence: 81%

“…This phenomenon was also observed with tapioca starch and xanthan gum mixtures 31 while for gum-corn starch complexes an inverse trend of a decrease in pasting temperature with added sugar was observed 30 . This might be attributed to a reduction of available water by added sugar, which would cause retardation in FG-PS complexes pasting 34 . Sugars with anti-plasticizing effect might inhibit the hydration of starch granules or hydrocolloids.…”

Section: Pasting Properties In the Presence Of Sugarmentioning

confidence: 99%

“…Addition of sugar could improve the network or structure of starch gel, which would result in high resistance to the disruption of starch gel by strong press. In sago starch, the presence of sugar improved the gel texture making the gel smoother 34 .…”

Section: Gel Properties In the Presence Of Sugarmentioning

confidence: 99%

See 2 more Smart Citations

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

View full text Add to dashboard Cite

To investigate the effect of salt and sugar on the physicochemical properties of flaxseed polysaccharidepotato starch (FG-PS) complexes we measured pasting, gelling, swelling properties, and freeze-thaw stability by methods of rapid viscosity analysis, texture analysis, centrifugation, and freeze-thaw storage, respectively. In the presence of NaCl, the pasting temperature, peak viscosity, final viscosity, breakdown value, and swelling power of FG-PS complexes increased as the NaCl level increased. The hardness of FG-PS complexes gradually reduced with increasing NaCl level. Syneresis of FG-PS complexes was the lowest with addition of high levels of NaCl. These results indicate that both starch-salt and hydrocolloid-salt interactions might govern the physicochemical properties of FG-PS complexes in the presence of NaCl. In the presence of sugar, an increase in pasting temperature, peak viscosity, final viscosity, breakdown value, and gel hardness of FG-PS complexes was observed with increasing added level of sucrose and glucose, while swelling power and syneresis decreased.

show abstract

Section: Gel Properties In the Presence Of Sugarmentioning

confidence: 81%

Section: Pasting Properties In the Presence Of Sugarmentioning

confidence: 99%

See 1 more Smart Citation

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

View full text Add to dashboard Cite

show abstract

“…They suggested that although neither MDG nor SE increased the volume of the 100% HFCS cakes, other formula manipulations may accomplish this and may mask or eliminate after-taste and reduce crust browning to produce a more satisfactory 100% HFCS cake (30). Ahmad and Williams (1999) investigated the effect of different sugars on sago starch gelatinization. They found increase in the gelatinization temperature in the following order: control (water alone) < ribose < fructose < glucose < maltose < sucrose (31).…”

Section: Effect Of Hfcs On Bakery Products Propertiesmentioning

confidence: 99%

“…Ahmad and Williams (1999) investigated the effect of different sugars on sago starch gelatinization. They found increase in the gelatinization temperature in the following order: control (water alone) < ribose < fructose < glucose < maltose < sucrose (31). The type of interaction between sugars and starch granules can influence the starch gelatinization.…”

Section: Effect Of Hfcs On Bakery Products Propertiesmentioning

confidence: 99%

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Zargaraan

Kamaliroosta²,

Yaghoubi³

et al. 2016

Nutr Food Sci Res

View full text Add to dashboard Cite

A B S T R A C THigh fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

show abstract

Physicochemical Behaviour of Starch in Food Applications

Buléon¹,

Colonna²

2007

The Chemical Physics of Food

View full text Add to dashboard Cite

Effect of sugars on the thermal and rheological properties of sago starch

Cited by 126 publications

References 29 publications

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Physicochemical Behaviour of Starch in Food Applications

Contact Info

Product

Resources

About