Structure, rheological, textural and thermal properties of potato starch - Inulin gels

被引：40

作者：

Krystyjan, Magdalena ^{[1
]}

Ciesielski, Wojciech ^{[2
]}

Khachatryan, Gohar ^{[3
]}

Sikora, Marek ^{[1
]}

Tomasik, Piotr ^{[4
]}

机构：

[1] Univ Agr, Dept Carbohydrates Technol, PL-30149 Krakow, Poland

[2] Jan Diugosz Univ, Inst Chem & Environm Protect & Biotechnol, PL-42201 Czestochowa, Poland

[3] Univ Agr, Dept Chem & Phys, PL-30149 Krakow, Poland

[4] Krakow Coll Hlth Promot, PL-31158 Krakow, Poland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 60卷 / 01期

关键词：

Firmness; Mixed gels; Rheology; Thermal properties; Viscoelasticity; SENSORY PROPERTIES; RETROGRADATION; AMYLOPECTIN; GELATION; AMYLOSE; OLIGOFRUCTOSE; CALCIUM; BALANCE;

D O I：

10.1016/j.lwt.2014.07.056

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper presents studies on the structure, theological, textural and thermal properties of potato starch + inulin gels at widely differentiated overall concentration and proportions of both gel components. The increase of polysaccharides concentration changed viscoelastic properties and firmness of gels, compared to control samples. Noticeable differences were observed at 6% concentration of starch and 25% of inulin. DSC suggested that gelatinization of potato starch with inulin produced the binary gel of the common network, that could resulted from the competition of both components for water (caused by high affinity of these polysaccharides to water molecules), which was a key factor influencing starch gelatinization and affected properties of the obtained gels. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：131 / 136

页数：6

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