Abstract
AbstractStarches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are subjected to hydroxypropylation (HP, two levels) and subsequent acid‐thinning (AT) to produce dual modified samples. Pastes of the starch samples (native; single modification: HP and AT, respectively; dual modification) are prepared by pressure cooking to two different starch concentrations (C) (6% and 9% w/w) and systematically investigated especially in terms of light transmittance (T) and specific gel characteristics after long‐term cold storage (168 h at 5.5 ± 1.5 °C). The data are evaluated statistically (i.a. analysis of variance, ANOVA) and significant effects are identified. Indeed, the gel strength correlates positively with the AM content of the starch and C, but the HP eliminates the ability of the starch to gel in most cases. The improved Tgel due to HP is accompanied by extensive loss of mechanical strength in most cases, which is not compensated by the partial molecular degradation via AT. Hence, a synergistic effect of both modifications is not revealed. The synergistic implementation of a starch with the desired properties by preparing mixtures is not revealed during the present examinations.
Highlights
WxPS, regular potato: PS, high AM corn: HACS) are subjected to the botanical source of the starch, deterhydroxypropylation (HP, two levels) and subsequent acid-thinning (AT) to produce dual modified samples
Fraction including its development of douand specific gel characteristics after long-term cold storage
Since the application of starch as a gelling agent in gelled sweets requires the capability to form gels with high mechanical strength and concurrently high system clarity, both properties were intended to be incorporated as inherent characteristics of the starch via modification
Summary
Gels were prepared on the basis of freshly disintegrated starches (6% and 9% w/w, respectively, see Section 2.2) and characterized according to the description elsewhere[10] with modifications. After casting (diameter 30.0 mm, height 20.0 mm) and storage for 168 h at 5.5 ± 1.5 °C, a fresh and planar surface was realized by cutting the gels. The mechanical strength was determined by compression using a texture analyzer (Test Control II, Z1.0, 1kN, Zwick/Roell, Ulm, Germany) equipped with a cylindrical penetration probe (diameter 25.4 mm). The peak force (N) of the first penetration was taken as gel strength. Gel preparation and measuring its hardness were carried out in triple determination. The arithmetic average and the corresponding standard deviation were calculated
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