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


  • 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



starch, maltodextrin, glucose, flow curves, retrogradation


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.


Download data is not yet available.


Metrics Loading ...


AL-MALAH, K. I., AZZAM, M. O. J., ABU-JDAYIL, B. 2000. Effect of glucose concentration on the rheological properties of wheat-starch dispersion. In. Food Hydrocoll., vol. 14, 2000, no. 5, p.491-496. DOI:

CHANG, S. M., LIU, L-CH. 1991. Retrogradation of rice starches studied by differential scanning calorimetry and influence of sugars, NaCl and lipids. In. J Food Sci., vol. 56, 1991, p. 564-566. DOI:

FORTUNA, T., GAŁKOWSKA, D. 2006. Wpływ dodatku sacharydów na właściwości reologiczne skrobi modyfikowanych. In Żywność, Technologia, Jakość, vol. 49, no. 4, 2006, p. 5-17.

GRUCHAŁA, L., BALCEREK, W., BĄKOWSKA, M. 2000. Badania właściwości reologicznych modyfikatów skrobiowych. In Żywność, Technologia, Jakość, vol. 25, supl. 2000, no. 4, p. 99-108.

HIRASHIMA, M., TAKAHASHI, R., NISHINARI, K., 2005. Changes In the viscoelasticy of maize starch pastes by adding sucrose at different stages. In Food Hydrocoll., vol. 19, 2005, p. 777-784. DOI:

JACOBSON, M. R., OBANNI, M., BEMILLER, J. N. 1997. Retrogradation of starches from difrent botanical sources. In Cereal Chem., vol. 74, 1997, no. 5, p. 511-517; DOI:

KATSUTA, K., NISHIMURA, A. 1992. MIURA, M. 1992. Effects of saccharides on stabilities of rice starch gels. II Oligosaccharides. In Food Hydrocoll., vol. 6, 1992, no. 4, p. 387-398. DOI:

LU, T. J., JANE J., KESLING P. L. 1997. Temperature effect on retrogradation rateand crystalline structure of amylose. In. Carbohydr. Polym., vol. 33, 1997, p. 19-26. DOI:

MARCHAL, L. M., BEEFTINK, H. H., TRAMPER, J. 1999. Towards a rational design of commercial maltodextrins. In. Trends in Food Science & Technology, vol. 10, 1999, p. 345-355 PMid:21299575 DOI:

SOBOLEWSKA-ZIELIŃSKA, J., FORTUNA, T. 2010. Retrogradation of starches and maltodextrins of various origin, In. Acta Sci. Pol., Technol. Aliment., vol. 9, 2010, no. 1, p. 71-81.

YOO D., YOO, B. 2005. Rheology of rice starch-sucrose composites. In Starch, vol. 57, 2005, no. 6, p. 254-261. DOI:




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.