Application of sago starch as a gelling agent in jam

被引：8

作者：

Javanmard, M. ^{[1
]}

Chin, N. L. ^{[1
]}

Yusof, Y. A. ^{[1
]}

Endan, J. ^{[1
]}

机构：

[1] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Serdang 43400, Selangor, Malaysia

来源：

CYTA-JOURNAL OF FOOD | 2012年 / 10卷 / 04期

关键词：

mango jam; rheological properties; sago starch; textural properties; optical properties; freeze-thaw treatment; FREEZE-THAW STABILITY; RHEOLOGICAL PROPERTIES; SENSORY PROPERTIES; RETROGRADATION; POTATO; MICROSTRUCTURE; AMYLOSE; STEADY; SUGARS; WHEAT;

D O I：

10.1080/19476337.2011.653693

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The use of sago as an alternative gelling agent in the jam industry was investigated by incorporating mango fruit jam with sago starch. The physicochemical, rheological, and textural properties of mango jam with sago starch were evaluated as a function of sago starch concentration for fresh and freeze-thawed samples. The jam samples behaved as non-Newtonian pseudoplastic fluids with yield stress. The Herschel-Bulkley model described the steady-state shear rheological behavior adequately with high regression coefficients (R-2 > 40.9814). Increase in sago starch concentration was positively related to the apparent viscosity whilst temperature increase gave a reversing effect. The magnitude of storage (G') and loss (G '') moduli increased with sago starch concentration but decreased with temperature. In terms of jam texture, the hardness and work of shear increased with sago starch concentration.

引用

页码：275 / 286

页数：12

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