Rheological properties of sweet potato starch-date syrup gel

Detalhes bibliográficos
Autor(a) principal: MOHAMED,Abdellatif Abdelhakim
Data de Publicação: 2019
Outros Autores: ALAMRI,Mohammed Salih, HUSSAIN,Shahzad, IBRAHEEM,Mohamed AbduRabu, QASEM,Akram Abdo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030
Resumo: Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.
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spelling Rheological properties of sweet potato starch-date syrup gelstarchrheologydate syruppastingsweet potatoAbstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.16618info:eu-repo/semantics/openAccessMOHAMED,Abdellatif AbdelhakimALAMRI,Mohammed SalihHUSSAIN,ShahzadIBRAHEEM,Mohamed AbduRabuQASEM,Akram Abdoeng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000401030Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Rheological properties of sweet potato starch-date syrup gel
title Rheological properties of sweet potato starch-date syrup gel
spellingShingle Rheological properties of sweet potato starch-date syrup gel
MOHAMED,Abdellatif Abdelhakim
starch
rheology
date syrup
pasting
sweet potato
title_short Rheological properties of sweet potato starch-date syrup gel
title_full Rheological properties of sweet potato starch-date syrup gel
title_fullStr Rheological properties of sweet potato starch-date syrup gel
title_full_unstemmed Rheological properties of sweet potato starch-date syrup gel
title_sort Rheological properties of sweet potato starch-date syrup gel
author MOHAMED,Abdellatif Abdelhakim
author_facet MOHAMED,Abdellatif Abdelhakim
ALAMRI,Mohammed Salih
HUSSAIN,Shahzad
IBRAHEEM,Mohamed AbduRabu
QASEM,Akram Abdo
author_role author
author2 ALAMRI,Mohammed Salih
HUSSAIN,Shahzad
IBRAHEEM,Mohamed AbduRabu
QASEM,Akram Abdo
author2_role author
author
author
author
dc.contributor.author.fl_str_mv MOHAMED,Abdellatif Abdelhakim
ALAMRI,Mohammed Salih
HUSSAIN,Shahzad
IBRAHEEM,Mohamed AbduRabu
QASEM,Akram Abdo
dc.subject.por.fl_str_mv starch
rheology
date syrup
pasting
sweet potato
topic starch
rheology
date syrup
pasting
sweet potato
description Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.16618
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.4 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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