The Chemistry of Starches and Sugars Present in Food

Kearsley, Malcolm W.; Sicard, P. J.

doi:10.1007/978-1-4471-1701-8_1

Cited by 11 publications

(11 citation statements)

References 22 publications

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“…In contrast to sweet potato starch (486.2 RVU), the taro starch showed a lower peak viscosity (296.4 RVU) (p < 0.05). Due to stirrer shearing, the paste viscosity of the sweet potato starch decreased markedly during stirring prior to reaching 95 C. Furthermore, when continuing to heat the paste, the starch granule ruptures and experiences a fall in viscosity (Kearsley & Sicard, 1989). Compared to sweet potato starches, yam starch showed a stable curve with little breakdown after heating at 95 C for 6 min.…”

Section: Pasting Propertiesmentioning

confidence: 98%

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

Huang

Lai

Chen

et al. 2010

LWT - Food Science and Technology

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Section: Pasting Propertiesmentioning

confidence: 98%

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

Huang

Lai

Chen

et al. 2010

LWT - Food Science and Technology

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“…They are obtained by acidic and/or enzymatic hydrolysis of starch, with subsequent drying to make free flowing powders. 21 They usually contain glucose, maltose, maltotriose and higher polymers of glucose, depending on the degree and method of hydrolysis. Therefore, maltodextrins are also called glucose polymers.…”

Section: Natural Versus Other Soft Drinksmentioning

confidence: 99%

Soft drinks and dental health: A review of the current literature

Tahmassebi

Duggal

Malik-Kotru

et al. 2006

Journal of Dentistry

243

173

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“…Its final concentration varies depending on the method and degree of hydrolysis and is chemically defined as a "dextrose equivalent" (DE) of this oligosaccharide. A higher DE is indicative of an increased amount of reducing sugars, which results in the rapid metabolism of the product by oral bacteria [Kearsley and Sicard, 1989;Moynihan et al, 1996].…”

mentioning

confidence: 99%

Cariogenic Potential of Sucrose Associated with Maltodextrin on Dental Enamel

Rezende

Arthur²,

Grando³

et al. 2017

Caries Res

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Maltodextrin is a hydrolysate of cornstarch and has been widely used in the food industry associated with sucrose. The addition of starch can increase the cariogenic potential of sucrose; however, there are sparse data regarding the cariogenicity of sucrose associated with maltodextrin. Therefore, the aim of this study was to test in situ if maltodextrin could increase the cariogenic potential of sucrose. This was an in situ, randomized, crossover, split-mouth, and double-blind study. Volunteers wore palatal appliances containing bovine enamel blocks for 2 periods of 14 days. They dripped the following solutions on the enamel blocks 8 times per day: deionized distilled water (DDW), maltodextrin (M), sucrose + maltodextrin (S+M), or sucrose (S). At the end of each experimental period, biofilms were collected and analyzed for microbiological (mutans streptococci, lactobacilli, and total microorganisms counts) and biochemical (calcium, inorganic phosphate, fluoride, and insoluble extracellular polysaccharides concentrations) compositions. The enamel demineralization was assessed by microhardness. Treatments S and S+M resulted in a lower inorganic composition and higher concentration of insoluble extracellular polysaccharides in the biofilms, and higher enamel mineral loss compared to DDW and M. It can be concluded that the cariogenic potential of sucrose is not changed when this carbohydrate is associated with maltodextrin (dextrose equivalent 13-17).

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The Chemistry of Starches and Sugars Present in Food

Cited by 11 publications

References 22 publications

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches

Soft drinks and dental health: A review of the current literature

Cariogenic Potential of Sucrose Associated with Maltodextrin on Dental Enamel

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