Abstract
Effects of starch formulation, highly concentrated sucrose solution, and coconut milk on the stability of starch gels kept under chilled and frozen conditions were determined. Gels containing rice starch (RS), tapioca starch (TS) (RS:TS of 1 : 0.85), and hydroxypropyl distarch phosphate (HDP, 0-50% of total starch) were prepared from 15% starch suspension using water, 45°Brix sucrose syrup or coconut milk as liquid media. After aging at 4°C for 21 days, starch gels had higher hardness and chewiness, with lower cohesiveness and springiness (p ≤ 0.05). Water-based gels containing HDP had less extent of texture hardening, lower degree of crystallinity, and more homogeneous microstructure during 4°C aging. However, for the starch gels in sucrose syrup or coconut milk, HDP induced greater gel hardening, higher degree of crystallinity, and denser gel microstructure during chilled storage. This could be due to the crystallization of sucrose or lipid/amylose-lipid complexes. Nevertheless, HDP enhanced freeze-thaw stability of the gels, regardless of the liquid media used (p ≤ 0.05). According to the consumer test of the model desserts subjected to a single freeze-thaw cycle, the sample containing 50% HDP gel in sucrose syrup or 25% HDP gel in coconut milk gained the highest hedonic score of texture and overall acceptance (p ≤ 0.05).
Highlights
Rice-tapioca starch blend has widely been used in ASEAN traditional dessert recipes
According to the samples aged under chilled temperature, this study indicated that the crystallization of sucrose and lipid/amylose-lipid complexes greatly influenced the texture of rice-tapioca starch gels incorporated with sucrose syrup and coconut milk, respectively
hydroxypropyl distarch phosphate (HDP) could enhance freeze-thaw stability of all samples, regardless of the aqueous media used in the gel preparation
Summary
In comparison with rice starch gel, the gels containing rice-tapioca starch blends had a lower degree of starch retrogradation, slower changes in the gel texture during chilled and frozen storage, and better freeze-thaw stability [1, 2]. Concentrated sucrose syrup and coconut milk were shown to improve freeze-thaw stability of the starch gels. Those ingredients accelerated an increase in hardness of the starch gels during chilled temperature storage, presumably due to sugar crystallization and formation of amylose-lipid complex crystallites [2]. Modification of the blended starch recipe was required to mitigate the effects of those ingredients and retard the changes in gel texture during low temperature storage
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