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Sun, Qingjie; Xing, Yan; Qiu, Chao; Xiong, Liu (2014)
Publisher: Public Library of Science
Journal: PLoS ONE
Languages: English
Types: Article
Subjects: Materials Physics, Natural Materials, Research Article, Microstructure, Chemical Properties, Crops, Agriculture, Physical Sciences, Cereal Crops, Applied Chemistry, Chemistry, Biology and Life Sciences, Physical Chemistry, Materials Science, Medicine, Maize, Q, R, Viscosity, Material Properties, Science, Materials Chemistry

Classified by OpenAIRE into

mesheuropmc: congenital, hereditary, and neonatal diseases and abnormalities, food and beverages, nutritional and metabolic diseases
The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup> maltose syrup> glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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