Abstract
The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.
Highlights
IntroductionA natural biopolymer, is a reserve plant material
Starch, a natural biopolymer, is a reserve plant material
Substantial factors determining the structure of the final product and its characteristics perceived by consumers are mainly the amount and kind of starch, interactions between starch and other food components, and thermal processing conditions [13]
Summary
A natural biopolymer, is a reserve plant material. Starch is insoluble in cold water, but when it is heated in water, it thickens to form a colloidal solution called starch paste. It is characterized by a high viscosity, and in the case of its sufficient high concentration it forms a gel after cooling [2]. One of the most important functional properties of starch is its thickening capacity For this reason, it is an excellent ingredient for making a desired consistency of a product, which significantly affects its sensory characteristics [4]. In addition to natural starches, chemically modified ones that constitute food additives are widely used in food
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