PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE

Svitlana Andrieieva, Tetyana Khaustova

Abstract


The aim of research is studying the rheological properties of gelatinized starch dispersions based on physical modification starches, depending on technological factors.

Realization of the research aim will allow to obtain products (sauces, filler creams for confectionery products, etc.) using physical modification starches that are capable of selling products with specified structural and mechanical indicators, quality and safety indicators. And also ensure the rational use of raw materials, reduce the complexity of the technological process of production of culinary products.

The current trends in the development of starch technology for physical modification and their use in food technology are analyzed. A review of literature data has become the background for the use of these starches in food technology, which primarily draws attention to the colloidal stability of food systems.

A decrease in viscosity (the tendency ηmax=>ηmin) indicates the destruction degree of structural elements under the influence of mechanical stress and thermolysis. Tapioca starches “Endura”, “Indulge” and waxy maize starch “Prima” have practically the same values η (min) and η (max), which indicates the stability of the structure of gelatinized starch dispersions. This is probably due to the fact that grains with a monodisperse fraction (≈83 %) swell and gelatinize equivalently.

A study of the effect of acids on the formation and stability of gelatinized starch dispersions shows that the most pronounced stability is characterized by dispersions based on Prima waxy starch and Endura tapioca.

The gelatinized starch dispersions based on corn starch amylopectin exhibit low stability during the maximum peak gelatinization depending on the effect of sugar and acid.

A thermodynamic study of physical modification starches wi carried out, which confirms the amount of energy expended on unpacking the starch grain, which confirms the initial gelatinization of starches.


Keywords


physical modification starches; initial and maximum gelatinization; gelatinized starch dispersions

Full Text:

PDF

References


Li, H., Lei, N., Yan, S., Yang, J., Yu, T., Wen, Y. et. al. (2019). The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels. Carbohydrate Polymers, 212, 112–118. doi: https://doi.org/10.1016/j.carbpol.2019.02.043

Sandhu, K. S., Sharma, L., Kaur, M. (2015). Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions. LWT - Food Science and Technology, 61 (1), 224–230. doi: https://doi.org/10.1016/j.lwt.2014.11.004

Aktaş, N., Gerçekaslan, K. E. (2019). Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches. Journal of Agricultural Sciences, 25 (3), 281–289. doi: https://doi.org/10.15832/ankutbd.426252

Tao, J., Huang, J., Yu, L., Li, Z., Liu, H., Yuan, B., Zeng, D. (2018). A new methodology combining microscopy observation with Artificial Neural Networks for the study of starch gelatinization. Food Hydrocolloids, 74, 151–158. doi: https://doi.org/10.1016/j.foodhyd.2017.07.037

Postanova Rady (YeS) No. 834/2007 vid 28 chervnia 2007 roku stosovno orhanichnoho vyrobnytstva i markuvannia orhanichnykh produktiv, ta skasuvannia Postanovy (YeES) No. 2092/91.

DSTU 3976-2000. Krokhmal kukurudzianyi sukhyi. Tekhnichni umovy (2001). Kyiv: Derzhspozhyvstandart Ukrainy, 36.

Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CyTA - Journal of Food, 16 (1), 1003–1017. doi: https://doi.org/10.1080/19476337.2018.1518343

Andreeva, S., Kolesnikova, M. (2014). Study of microstructure of physically modified starches to justify the use in sauce technology. Eastern-European Journal of Enterprise Technologies, 5 (11 (71)), 4–8. doi: https://doi.org/10.15587/1729-4061.2014.27571

Sikora, M., Kowalski, S., Tomasik, P., Sady, M. (2007). Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations. Journal of Food Engineering, 79 (4), 1144–1151. doi: https://doi.org/10.1016/j.jfoodeng.2006.04.003

Andreeva, S., Kolesnikova, М. (2017). The study of thermodynamic properties of physical modification starches in the production of sauces sweet. Food Science and Technology, 11 (2), 26–31. doi: https://doi.org/10.15673/fst.v11i2.510




DOI: http://dx.doi.org/10.21303/2585-6847.2019.001041

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Svitlana Andrieieva, Tetyana Khaustova

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2585-6847 (Online), ISSN 2585-6839 (Print)