Effect of maltodextrins on the rheological properties of potato starch pastes and gels

7Citations
Citations of this article
20Readers
Mendeley users who have this article in their library.

Abstract

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.

Cite

CITATION STYLE

APA

Juszczak, L., Gałkowska, D., Witczak, T., & Fortuna, T. (2013). Effect of maltodextrins on the rheological properties of potato starch pastes and gels. International Journal of Food Science, 2013. https://doi.org/10.1155/2013/869362

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free