Pasting and gel texture properties of starch-molasses combinations

Detalhes bibliográficos
Autor(a) principal: GÖKŞEN,Gülden
Data de Publicação: 2019
Outros Autores: EKIZ,Hacı Ibrahim
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=S0101-20612019000100093
Resumo: Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.
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spelling Pasting and gel texture properties of starch-molasses combinationscorn starchwheat starchgrape molassescarob molassespasting propertiestextural profileAbstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27817info:eu-repo/semantics/openAccessGÖKŞEN,GüldenEKIZ,Hacı Ibrahimeng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100093Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Pasting and gel texture properties of starch-molasses combinations
title Pasting and gel texture properties of starch-molasses combinations
spellingShingle Pasting and gel texture properties of starch-molasses combinations
GÖKŞEN,Gülden
corn starch
wheat starch
grape molasses
carob molasses
pasting properties
textural profile
title_short Pasting and gel texture properties of starch-molasses combinations
title_full Pasting and gel texture properties of starch-molasses combinations
title_fullStr Pasting and gel texture properties of starch-molasses combinations
title_full_unstemmed Pasting and gel texture properties of starch-molasses combinations
title_sort Pasting and gel texture properties of starch-molasses combinations
author GÖKŞEN,Gülden
author_facet GÖKŞEN,Gülden
EKIZ,Hacı Ibrahim
author_role author
author2 EKIZ,Hacı Ibrahim
author2_role author
dc.contributor.author.fl_str_mv GÖKŞEN,Gülden
EKIZ,Hacı Ibrahim
dc.subject.por.fl_str_mv corn starch
wheat starch
grape molasses
carob molasses
pasting properties
textural profile
topic corn starch
wheat starch
grape molasses
carob molasses
pasting properties
textural profile
description Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
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=S0101-20612019000100093
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100093
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27817
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.1 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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