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Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
- Hedayati, Sara, Shahidi, Fakhri, Koocheki, Arash, Farahnaky, Asgar, Majzoobi, Mahsa
- International journal of biological macromolecules 2016 v.88 pp. 499-504
- absorption, cold, corn starch, food matrix, functional properties, glucose, light microscopy, mechanical properties, starch, sucrose, sweeteners, temperature, texture, turbidity, viscosity
- Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in samples containing sucrose than those with glucose.