Rheological stability of gels based on potato starch with the addition of pectin and inulin with different degree of polymerization
Teresa Witczak
teresa.witczak@urk.edu.plKatedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie (Poland)
Anna Stępień
Katedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie (Poland)
Mariusz Witczak
Katedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie (Poland)
Abstract
The aim of this work was to analyze the properties of the gels obtained on the basis of potato starch in the presence of pectin and inulin with different average degree of polymerization, stored for 24, 48 and 72 hours. The gels were characterized using a rotational rheometer. The impact of storage time, the addition of pectin and the additive of inulin with different degree of polymerization on the values and character of variation of the storage modulus and loss modulus were determined. It was found that the addition of inulin results in a decrease of the values of the modules of analyzed samples magnified with the increase in the average value of the DP of the inulin. Using multifactor analysis of variance, it was showed that the interaction of inulin and pectin had a significant impact of on the properties of stored starch gels, the nature of which was dependent on a average value of DP of the inulin. The obtained results showed that the additives of inulin and pectins make the stored gels more viscous, and this process is getting stronger with the increase of the average DP value of inulin. In the case of pectin it has been shown that an increase in the concentration causes a strong stabilization of the rheological properties of gels during storage.
Keywords:
inulin, pectin, rheology, gel, potato starch, stabilityReferences
Bello-Perez L.A., Sanchez-Rivera M.A., Nunez-Santiego C., Rodriguez-Ambriz S.L., Roman-Gutierrez A.D. 2010. Effect of the pearled in the isolation and the morphological, physicochemical and rheological characteristics of barley starch. Carbohyd. Polym. 81: 63 69.
Google Scholar
Brennan C. S., Kuri V., and Tudorica C.M. 2004. Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chem. 86: 189 193.
Google Scholar
Brennan C. S., Kuri V., Tudorica C.M. 2008. Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. Int. J. Food Sci. Tech. 43: 824 — 833.
Google Scholar
Brown L., Rosner B., Willet W.W., Sacks F.M. 1999. Cholesterol−lowering effects of dietary fiber: meta−analysis. Am. J. Clin. Nutr. 69: 30 — 42.
Google Scholar
Chang Y.H., Lim S.T., Yoo B. 2004 Dynamic rheology of corn starch-sugar composites. J. Food Eng. 64: 521 — 527.
Google Scholar
Chiavaro E., Vittadini E., Corradini C. 2007. Physicochemical characterization and stability of inulin gels. Eur. Food Res. Technol. 225: 85 — 94.
Google Scholar
Diowksz A., Sucharzewska D., Ambroziak W. 2009. Rola błonnika pokarmowego w kształtowaniu cech funkcjonalnych ciasta i chleba bezglutenowego. Żywność. Nauka. Technologia. Jakość 63 (2): 83 — 93.
Google Scholar
Gennaro S., Birch G. G., Parke S. A., Stancher B. 2000. Studies on the physicochemical properties of inulin and inulin oligomers. Food Chem. 68: 179 — 183.
Google Scholar
Gonzalez-Tomás L., Coll-Marqués J., Costell E. 2008. Viscoelasticity of inulin-starch-based dairy systems. Influence of inulin average chain length. Food Hydrocol. 22: 372 — 380.
Google Scholar
Grajeta H. 2004. Żywność funkcjonalna w profilaktyce chorób układu krążenia. Adv. Clin. Exp. Med. 13(3): 503 — 510.
Google Scholar
Jenkins D.J.A., Kendall C.W.C., Raansom T.P.P. 1998. Dietary fiber, the evolution of the human diet and coronary heart disease. Nutr. Res. 18: 633 — 652.
Google Scholar
Juszczak L., Witczak T., Ziobro R., Korus J., Cieślik E., Witczak M. 2012. Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohyd. Polym. 90: 353 — 360.
Google Scholar
Korus J., Grzelak K., Achremowicz K., Sabat R. 2006. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Sci. Technol. Int. 12(6): 489 — 495.
Google Scholar
Meyer D., Bayarri S., Tárrega A., Costell E. 2011. Inulin as a texture modifier in dairy products. Food Hydrocol. 25: 1881 — 1890.
Google Scholar
Peressini D., Sensidoni A. 2009. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. J. Cereal Sci. 49: 190 — 201.
Google Scholar
Piteira M. F., Maia J. M., Raymundo A., Sousa I. 2006. Exstressal flow behaviour of natural fibre-filled dough and its relationship with structure and properties. J. Non-Newton. Fluid. 137: 72 — 80.
Google Scholar
Praznik W., Cieślik E., Filipiak-Florkiewicz A. 2002. Soluble dietary fibers in jerusalem artichoke powders: composition and application in bread. Nahrung 45: 151 — 157.
Google Scholar
Pycia K., Juszczak L., Gałkowska D., Witczak M. 2012. Physicochemical properties of starches obtained from Polish potato cultivars. Starch-Starke 64: 105 — 114.
Google Scholar
Singh N., Singh J., Kaur L., Singh Sodhi N., Singh Gill B. 2003. Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem. 81: 219 — 231.
Google Scholar
Steffe J. F. 1996. Rheological methods in food process engineering. East Lansing, Michigan, USA: Freeman Press.
Google Scholar
Tárrega A., Costell E. 2006. Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts. Int. Dairy J. 11: 1104 — 1112.
Google Scholar
Thebaudin J.Y., Lefebvre A.C., Harrington M., Bourgeois C.M. 1997. Dietary fibres: Nutritional and technological interest. Trends Food Sci. Tech. 8: 41 — 49.
Google Scholar
Witczak T., Witczak M., Ziobro R. 2014. Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel. J. Food Eng. 124: 72-79
Google Scholar
Zimeri J.E., Kokini J.L. 2003a. Rheological properties of inulin-waxy maize starch systems. Carbohyd. Polym. 52: 67 — 85.
Google Scholar
Zimeri, J.E., Kokini, J.L. 2003b. Morphological characterization of the phase behavior of inulin-waxy maize starch systems in high moisture environments. Carbohyd. Polym. 52: 225-236.
Google Scholar
Ziobro R., Korus J., Juszczak L., Witczak T. 2013. Influence of inulin on physical characteristics and staling rate of gluten-free bread. J. Food Eng. 116: 21 — 27.
Google Scholar
Authors
Teresa Witczakteresa.witczak@urk.edu.pl
Katedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie Poland
Authors
Anna StępieńKatedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie Poland
Authors
Mariusz WitczakKatedra Inżynierii i Aparatury Przemysłu Spożywczego, Uniwersytet Rolniczy w Krakowie Poland
Statistics
Abstract views: 58PDF downloads: 54
License
Copyright (c) 2014 Teresa Witczak, Anna Stępień, Mariusz Witczak
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Upon submitting the article, the Authors grant the Publisher a non-exclusive and free license to use the article for an indefinite period of time throughout the world in the following fields of use:
- Production and reproduction of copies of the article using a specific technique, including printing and digital technology.
- Placing on the market, lending or renting the original or copies of the article.
- Public performance, exhibition, display, reproduction, broadcasting and re-broadcasting, as well as making the article publicly available in such a way that everyone can access it at a place and time of their choice.
- Including the article in a collective work.
- Uploading an article in electronic form to electronic platforms or otherwise introducing an article in electronic form to the Internet or other network.
- Dissemination of the article in electronic form on the Internet or other network, in collective work as well as independently.
- Making the article available in an electronic version in such a way that everyone can access it at a place and time of their choice, in particular via the Internet.
Authors by sending a request for publication:
- They consent to the publication of the article in the journal,
- They agree to give the publication a DOI (Digital Object Identifier),
- They undertake to comply with the publishing house's code of ethics in accordance with the guidelines of the Committee on Publication Ethics (COPE), (http://ihar.edu.pl/biblioteka_i_wydawnictwa.php),
- They consent to the articles being made available in electronic form under the CC BY-SA 4.0 license, in open access,
- They agree to send article metadata to commercial and non-commercial journal indexing databases.
Most read articles by the same author(s)
- Lesław Juszczak, Sławomir Pietrzyk, Teresa Fortuna, Dorota Gałkowska, Teresa Witczak, Selected physicochemical properties of potato starch oxidized at different levels , Bulletin of Plant Breeding and Acclimatization Institute: No. 272 (2014): Regular issue
