Comparison of the effect of sugars on the viscoelastic properties of sweet potato starch pastes

Sun A. Cho, Byoungseung Yoo

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

Abstract

Viscoelastic properties of sweet potato starch (SPS) pastes (5% w/w) were studied in the presence of various sugars (sucrose, glucose, fructose, and xylose) at different concentrations (0, 10 and 20%) by small-deformation oscillatory measurements. Dynamic frequency sweeps at 20°C indicated that all SPS-sugar mixtures were more elastic than viscous with storage moduli (G') higher than loss moduli (G") at all values of frequency with a frequency dependency. Dynamic moduli (G' and G") values increased with the increase in sugar concentration from 10 to 20%. Changes in the dynamic moduli were more pronounced with xylose in comparison to the control (no sugar) and other sugars. G' values as a function of ageing time (10 h) at 4°Ccontinuously increased with time during ageing without a plateau region. In general, G' values of SPS-sugar mixtures during ageing decreased in the following order: pentose (xylose) > hexose (glucose and fructose) > control > disaccharide (sucrose), indicating that the xylose had the greatest ability in retarding retrogradation of SPS.

Original languageEnglish
Pages (from-to)410-414
Number of pages5
JournalInternational Journal of Food Science and Technology
Volume45
Issue number2
DOIs
StatePublished - Feb 2010

Keywords

  • Dynamic properties
  • Rheology
  • Sugar
  • Sweet potato starch
  • Viscoelasticity

Fingerprint

Dive into the research topics of 'Comparison of the effect of sugars on the viscoelastic properties of sweet potato starch pastes'. Together they form a unique fingerprint.

Cite this