The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions

Owczarz, Piotr; Orczykowska, Magdalena; Rył, Anna; Ziółkowski, P.

doi:10.1016/j.foodchem.2018.07.195

Cited by 21 publications

(11 citation statements)

References 33 publications

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“…(2016), Owczarz et al. (2019), and Zhang et al. (2013), amylose was aggregated to form a three‐dimensional network in the short‐term retrogradation process of the starch paste, which resulted in a higher Gʹ value.…”

Section: Resultsmentioning

confidence: 97%

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Xie

Zhang

Xiong

et al. 2022

Journal of Food Science

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In this work, we investigated the effects of sucrose (0%–30%, w/w) on the pasting properties, retrogradation, freeze–thaw stability, texture, and the possible interaction with corn starch–tamarind seed polysaccharide (CS–TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS–TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze–thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross‐link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch‐based products, such as glue pudding and other starch desserts.

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Section: Resultsmentioning

confidence: 97%

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Xie

Zhang

Xiong

et al. 2022

Journal of Food Science

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“…found that the hydration of sucrose molecules with polyhydroxy structure helped to reduce the proportion of free water in the system, thus making the gel network structure more compact. However, the strong hydrocolloid capacity of sucrose might compete against κ ‐carrageenan for available water when the sucrose increased to a certain extent, and excessive sucrose would restrain the aggregation of gellan double helices, therefore hindering the formation of a gel network structure 48–49 …”

Section: Resultsmentioning

confidence: 99%

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding

et al. 2020

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BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel‐based foods. Focusing on the changes of textural and structural properties, the effects of κ‐carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ‐carrageenan–konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ‐carrageenan and konjac was 7:3. The mixed gel containing 10 g kg−1 κ‐carrageenan–konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5–10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg−1 κ‐carrageenan–konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ‐carrageenan–konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry

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“…Studies concerning the interaction of starch with salt [ 31 , 32 ], acids [ 33 ], sucrose [ 34 , 35 ], and other sweetening agents [ 36 , 37 , 38 ] seem to be of special importance, as they are common food components. A commonly observed phenomenon is the negative effect of acids on the thickening ability of starch.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions

Cited by 21 publications

References 33 publications

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

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The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions

Cited by 21 publications

References 33 publications

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

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Product

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Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca²⁺ concentrations and its application in milk pudding