Abstract
The effects of storage time (0, 1, and 2 month) and temperature (5, 15, and 25°C) on the dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with acetylated starches (AS) were studied by small-deformation oscillatory measurements. Dynamic moduli (G′, G″, and η*) values of HPSP-AS mixtures increased with an increase in storage time and also decreased with increasing storage temperature. However, dynamic moduli values of the control (no added AS) were independent on storage time and temperature. Tan δ values (ratio of G″/G′) in all HPSP samples did not change much with an increase in storage time and temperature. After 2 months of storage, the dynamic moduli of the HPSPAS mixture samples were much lower than those of the control, indicating that the addition of AS can inhibit the retrogradation that developed over a long period of storage. Structural and rheological properties of HPSP samples seem to be stabilized by the presence of AS.
| Original language | English |
|---|---|
| Pages (from-to) | 1119-1121 |
| Number of pages | 3 |
| Journal | Food Science and Biotechnology |
| Volume | 17 |
| Issue number | 5 |
| State | Published - 2008 |
Keywords
- Acetylated rice starch
- Acetylated tapioca starch
- Dynamic modulus
- Hot pepper-soybean paste
- Rheological property