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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Stability of native starch gels from different non-conventional sources through the freeze-thaw cycles
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Stability of native starch gels from different non-conventional sources through the freeze-thaw cycles

机译：通过冻融循环来自不同非传统来源的天然淀粉凝胶的稳定性

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Starch is a useful ingredient in the formulation of ready-to-eat or ready-to-use foods. There is great interest in evaluating the stability of the gels of different types of starches, when submitted to freezing and thawing, to assure the final qualityof these products. In this work, the stability of starch gels from non-conventional sources (Peruvian carrot, sweet potato, white bean and chickpea), submitted to five freeze-thaw cycles, was studied through the evaluation of texture characteristics andwater release (syneresis). The results were compared to commercial starch gels (native, waxy maize and modified waxy maize). Peruvian carrot and waxy maize starch gels were stable until the third freeze-thaw cycle, while sweet potato starch gel was unchanged until the fourth cycle. During the experiment, Peruvian carrot starch gel lost 5% water (maximum), and waxy maize and modified waxy maize starch gels released 8 and 12%, respectively. Native maize, chickpea and white bean starch gels showed high water loss already in the first cycle. The texture characteristics of sweet potato and Peruvian carrot starch gels showed greater hardness than waxy maize and modified waxy maize gels during all the research period. Until the fourth freeze-thaw cycle, modified waxy maize and Peruvian carrot starch gels did not show statistically significant differences (P < 0.05) in terms of hardness. After the first freeze-thaw cycle, the hardness of the sweet potato starch gel remained unchanged. This was also observedwith white bean and chickpea starch gels.
机译：淀粉是一种有用的成分，在成品或即用的食物的配方中。当提交给冻结和解冻时，评估不同类型淀粉的凝胶的稳定性，以确保这些产品的最终疗项。在这项工作中，通过评估纹理特征和水释放（Syneresis），研究了来自非传统来源（秘鲁胡萝卜，甘薯，白豆，白豆类和鹰嘴豆）的淀粉凝胶的稳定性，提交了五个冻融循环。将结果与商业淀粉凝胶（天然，蜡质玉米和改性蜡质玉米）进行比较。秘鲁胡萝卜和蜡质玉米淀粉凝胶稳定直至第三冻融循环，而甘薯淀粉凝胶保持不变直至第四个循环。在实验期间，秘鲁胡萝卜淀粉凝胶损失了5％的水（最大），蜡质玉米和改性蜡状玉米淀粉凝胶分别释放出8和12％。本土玉米，鹰嘴豆和白豆淀粉凝胶已经在第一个循环中显示出高的水损失。在所有研究期间，甘薯和秘鲁胡萝卜淀粉凝胶的纹理特征表明，比蜡状玉米和改性蜡状玉米凝胶更大的硬度。直到第四冻融循环，改性蜡玉米和秘鲁胡萝卜淀粉凝胶在硬度方面没有显示出统计学上的显着差异（P <0.05）。在第一次冻融循环之后，甘薯淀粉凝胶的硬度保持不变。这也观察到白豆和鹰嘴豆淀粉凝胶。

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