Effect of sugar type and concentration on pasting and textural properties of corn starch in water and skim milk


Köse Ş.

CEREAL CHEMISTRY, vol.97, no.5, pp.921-929, 2020 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1002/cche.10314
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.921-929
  • Keywords: corn starch, rapid visco analyzer (RVA), sugar type, texture profile analysis (TPA), RHEOLOGICAL PROPERTIES, WHEAT, GELATINIZATION, SUCROSE, MIXTURES, BEHAVIOR, SYSTEMS

Abstract

Background and objectives Pasting and textural characteristics of corn starch in water and skim milk were prepared with different types of sugars (glucose, fructose, sucrose, and maltose) and different concentrations (0, 2, 4, 6, and 8%) were examined using Rapid Visco and Texture Analyzer. Findings Pasting parameters such as pasting temperature, peak time, peak, breakdown, trough, final and setback viscosities of corn starch-water and milk were influenced with the addition of sugar type and concentrations. Also, addition of sugar significantly influenced textural properties such as hardness, springiness, gumminess, adhesiveness, chewiness, cohesiveness, and resilience values of samples. Conclusions The results showed that addition of sugar to corn starch should be done carefully in terms of textural and pasting properties. Significance and Novelty Sugar type and concentration directly influenced the product of corn starch samples.