Abstract
Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting properties showed that further addition of CPH caused a lower setback value than the addition of sucrose alone. Hardness of the gel, retrograded at 4 °C for five days, showed a similar tendency, which was reduced more in CPH addition than WS itself or sucrose addition alone. The low retrogradation enthalpy of the CPH including starch gel also indicated the positive effect of CPH on retarding retrogradation. These results suggested that incorporation of CPH in starch-based foods would be effective for inhibiting retrogradation, preventing the deterioration of the quality of food products.
Highlights
Starch is the main component of wheat flour, accounting for 80 g/100 g [1]
We investigated the effect of citrus peel hydrolysates (CPH) on the starch retrogradation using a textural analyzer in texture profile analysis (TPA) mode
Unlike mono-/di-/oligo-saccharides, which did not have a positive effect on retarding retrogradation [9,11,17,18], CPH could successfully inhibit the retrogradation of starch as proved by multiple methods, such as pasting property, gel texture, and CPH was prepared by the enzymatic hydrolysis of citrus peel, and its effects on the retrogradation of starch paste, including sucrose, were examined
Summary
Starch is the main component of wheat flour, accounting for 80 g/100 g [1]. It is one of the most common polymers used in the food industry and is widely used to improve the textural properties, viscosity, and stability of starch-based food products [2].Starch granules are semi-crystalline with a varying crystallinity from 15% to 45% and are composed of different proportions of amylose and amylopectin [3].Generally, starch is gelatinized before being consumed as food, either during processing or cooking [4]. Starch is the main component of wheat flour, accounting for 80 g/100 g [1]. It is one of the most common polymers used in the food industry and is widely used to improve the textural properties, viscosity, and stability of starch-based food products [2]. Starch granules are semi-crystalline with a varying crystallinity from 15% to 45% and are composed of different proportions of amylose and amylopectin [3]. Gelatinization induces several changes, such as the destruction of the inherent crystalline structure in starch granules [6,7]. The retrogradation of starch mainly depends on the structure of amylose and amylopectin in starch.
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