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
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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
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