Pasting, thermal, and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization

Wang, Risi; Wan, Jie; Liu, Chengmei; Xue, Xindong; Ding, Yueping

doi:10.1016/j.foodhyd.2019.02.008

Cited by 65 publications

(47 citation statements)

References 43 publications

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“…alone (p < 0.05). A similar result was found with Wang et al (2019), who found that the GT of rice starch increased after being mixed with inulin. Peak viscosity (PV) represented starch's maximum swelling value before disintegration.…”

Section: Effect Of Inulin On the Pasting Properties Of Spssupporting

confidence: 88%

“…The result of BD suggested that inulin could improve the heat resistance of starch (BeMiller, 2011). Similar results had been reported when inulin was added to rice, potato, and wheat starch (Wang et al, 2019;Witczak et al, 2014;Ye et al, 2018).…”

Section: Effect Of Inulin On the Pasting Properties Of Spssupporting

confidence: 86%

“…This indicated that inulin molecules could interact with each other to form a weak elastic gel, which was easy to be deformed (Kou et al, 2018). It was also observed by Wang et al (2019), who found that rice starch blended with inulin displayed weak gel-like behavior.…”

Section: Frequency Sweepmentioning

confidence: 53%

“…At present, there is a growing interest in investigating the influence of inulin on the gelatinization, rheology, and retrogradation properties of starch from potato, wheat, rice, and waxy maize (Kou et al, 2018;Krystyjan, Ciesielski, Khachatryan, Sikora, & Tomasik, 2015;Luo et al, 2017;Wang, Wan, Liu, Xia, & Ding, 2019;Witczak, Witczak, & Ziobro, 2014;Ye et al, 2018). Wang et al found that inulin enhanced the pasting temperature, decreased the viscosity parameters and improved the shear stability of rice starch (Wang et al, 2019). Similar result was found with Witczak et al (2014), who reported that the partial replacement of potato starch by inulin significantly changed rheological and thermal properties of potato starch.…”

Section: Introductionmentioning

confidence: 99%

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Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Zhang

Wang

et al. 2019

CyTA - Journal of Food

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The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G' Max , G'' Max increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond. Efecto de la inulina en las propiedades de amasado, textura y reología del almidón de camote (batata, Ipomoea batatas) RESUMEN El presente estudio se propuso analizar la influencia de la inulina en las propiedades de amasado, textura y reología del almidón de camote (SPS), para luego analizar las interacciones entre la inulina y el SPS. Los resultados demostraron que la inulina puede aumentar la temperatura de amasado y disminuir todos los parámetros de viscosidad de las mezclas de SPS-inulina. Con el aumento de la inulina, la dureza del gel SPS se redujo; mientras que la elasticidad y la resiliencia mostraron primero un aumento, para disminuir luego, alcanzando el máximo a un nivel de adición de 5%. Las pastas de mezclas de inulina y SPS muestran una propiedad seudoplástica y de adelgazamiento por cizalladura. Los resultados de la viscoelasticidad dinámica indicaron que la inulina mejoró las características similares en el líquido de las pastas de mezclas de inulina y SPS, y la temperatura de G' Max , G'' Max aumentó con el incremento de inulina. Además, la hinchazón de los gránulos de SPS fue claramente inhibida por la inulina, y estos se concentraron principalmente en los más pequeños. Asimismo, la inulina disminuyó en gran medida el contenido de amilosa lixiviada (p <0.05). La interacción entre el SPS y la inulina fue el enlace de hidrógeno.

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Section: Effect Of Inulin On the Pasting Properties Of Spssupporting

confidence: 88%

Section: Effect Of Inulin On the Pasting Properties Of Spssupporting

confidence: 86%

Section: Frequency Sweepmentioning

confidence: 53%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Zhang

Wang

et al. 2019

CyTA - Journal of Food

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“…Therefore, other solutions for creating the consistency of products are highly demanded. A possible alternative to modifying the rheological characteristics of products by chemically modified starches seems to be the use of starch-non-starch polysaccharide interactions [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

et al. 2020

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The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

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Low‐calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties

Hosseinipour,

Ghanbarzadeh,

Mofid

et al. 2024

Food Science & Nutrition

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The formulations of functional low‐calorie dairy dessert, enriched with inulin/polydextrose (as a starch substitute), and ginger/cinnamon extract (as a flavor component and natural antioxidants), were developed and optimized by the D‐optimal mixed design method. In the first stage, using the hedonic sensory evaluation and syneresis data, the optimal concentrations of inulin and polydextrose were obtained as 2.49% inulin and 1.51% polydextrose, respectively. The steady shear rheological test showed that the replacement of starch with inulin and polydextrose caused a decrease in apparent viscosity in all dessert samples. This decrease was higher in the samples containing polydextrose than those containing inulin. The replacement of starch with inulin and polydextrose also reduced the hysteresis loop area and thixotropic behavior. In the second stage, 0–0.4% of ginger and cinnamon extracts were added to the optimum sample and then the antioxidant and color properties of dessert samples were evaluated. The lightness (L*) Hunter parameter decreased by adding extracts and the samples containing cinnamon extract showed a higher a* parameter than the control and ginger‐incorporated samples. The result of the 2,2‐diphenyl 1‐picrylhydrazyl (DPPH) antioxidant assay showed that the antioxidant capacity of ginger extract was significantly higher than that of cinnamon extract. The half‐maximal inhibitory concentration (IC50) value of dessert samples decreased by adding 0.4% cinnamon and ginger extracts from 88.30 mg/mL to 77.04 and 31.94 mg/mL, respectively.

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Pasting, thermal, and rheological properties of rice starch partially replaced by inulin with different degrees of polymerization

Cited by 65 publications

References 43 publications

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

Low‐calorie functional dairy dessert enriched by prebiotic fibers and high antioxidant herbal extracts: A study of optimization and rheological properties

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