Physicochemical properties of starch-maltodextrin and starch-maltodextrin-glucose systems

Authors

  • Joanna Sobolewska-Zielińska University of Agriculture Krakow, Poland
  • Magdalena Grzelak University of Agriculture, Department of Food Analysis and Quality Assessment, Balicka Street 122, 30-149 Krakow
  • Teresa Fortuna University of Agriculture, Department of Food Analysis and Quality Assessment, Balicka Street 122, 30-149 Krakow

DOI:

https://doi.org/10.5219/196

Keywords:

starch, maltodextrin, glucose, flow curves, retrogradation

Abstract

Starch is a widely used food additive. The addition of other ingredients changes the physical properties of resulting systems. The aim of this study was to investigate the rheological characteristics and susceptibility to retrogradation of starch-maltodextrin and starch-maltodextrin-glucose systems. Flow curves of 5% starch - maltodextrin and starch-maltodextrin-glucose pastes were tested by using rotational rheometer. The susceptibility to retrogradation of 2% pastes starch-maltodextrin and starch-maltodextrin-glucose systems by means of turbidimetric method was evaluated. It was found that all samples (systems) were a non-Newtonian, pseudoplastic fluids, with tend to the yield stress. Moreover addition of low and high DE maltodextrins and glucose to the starch caused a decrease in the values of shear stress throughout whole shear rate range. Starch pastes with greater concentration of the maltodextrins had less tendency to retrogradation. Also addition of glucose to starch-maltodextrin systems reduce the susceptibility to retrogradation.

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References

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Published

2012-03-05

How to Cite

Sobolewska-Zielińska, J. ., Grzelak, M. ., & Fortuna, T. . (2012). Physicochemical properties of starch-maltodextrin and starch-maltodextrin-glucose systems. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 53–56. https://doi.org/10.5219/196

Issue

Vol. 6 No. 2 (2012): Potravinarstvo

Section

Articles

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