Abstract
The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors. Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, able to realize products with given structural-mechanical parameters of quality and safety; and also to provide the rational use of raw material resources, to decrease the labor capacity of the technological process of making culinary products. There were analyzed modern development tendencies of technologies of physically modified starches and their use in food products technologies. Generalization of literary data became a base for using these starches in food products technologies, where the first turn attention is paid to the colloid stability of food systems. Studies of the thermal stability of gelatinized starch dispersions determined that most stable in the cycle “heating-cooling-repeated heating” are gelatinized starch dispersions, based on physically modified starch “Prima”, which effective viscosity doesn’t essentially decrease after repeated heating. In gelatinized starch dispersions, based on physically modified starch «Endura» and «Indulge», repeated heating is also accompanied by the inessential viscosity decrease. Gelatinized starch dispersions, based on corn amylopectin starch, are not thermostable, and their effective viscosity essentially decreases at repeated heating. There are established regularities of the mechanical effect on structural-mechanical properties of gelatinized starch dispersions. It has been determined, that gelatinized starch dispersions, based on physically modified starches «Prima», «Endura» and «Indulge», demonstrate stable characteristics, as opposite to native starches at the mechanical effect. The prospects of further studies in this direction are to investigate an influence of technological factors (change of рН medium, influence of enzymes, pectin substances, mineral salts) on structural-mechanical properties of gelatinized starch dispersions, based on physically modified starches.
Highlights
IntroductionAn important condition for getting ready products with target parameters is to prognosticate a behavior and effectiveness of interaction between separate components of a recipe mixture in the technological flow
An important condition for getting ready products with target parameters is to prognosticate a behavior and effectiveness of interaction between separate components of a recipe mixture in the technological flow.Food products as disperse systems can be homogenous or heterogenic
The study of a dependence of the effective viscosity of Gelatinized starch dispersion (GSD), based on physically modified starches depending on the cycle “cooling-heating” Real food systems are subjected to effects of many factors that can essentially change organoleptic, rheological, physical-chemical and other pa
Summary
An important condition for getting ready products with target parameters is to prognosticate a behavior and effectiveness of interaction between separate components of a recipe mixture in the technological flow. Food products (culinary products) as disperse systems can be homogenous or heterogenic. Soups-purees, creams, fillers for confectionary products - are multi-component systems, subjected to essential changes under the effect of technological factors. An important quality parameter of these culinary products is consistence – complicated multi-factor parameter, which formation depends on a colloid condition, dispersion degree and so on [1, 2]. Understanding of factors, at which a consistence is destructed, is very important for reasoning and managing a technology of culinary products: mechanical or temperature effect; amount of dry substances, presence and effectiveness of using consistence regulators, рН value, effect of electrolytes
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