Research Article Effect of Maltodextrins on the ...downloads.hindawi.com/journals/ijfs/2013/869362.pdf · ed maltodextrins, that is,withhigherDP,canbeinvolvedinformingthestruc-tures

Hindawi Publishing CorporationInternational Journal of Food ScienceVolume 2013 Article ID 869362 7 pageshttpdxdoiorg1011552013869362

Research ArticleEffect of Maltodextrins on the Rheological Properties ofPotato Starch Pastes and Gels

LesBaw Juszczak1 Dorota GaBkowska1 Teresa Witczak2 and Teresa Fortuna1

1 Department of Analysis and Evaluation of Food Quality University of Agriculture in Krakow Balicka 12230-149 Krakow Poland

2Department of Engineering and Machinery for Food Industry University of Agriculture in Krakow Balicka 12230-149 Krakow Poland

Correspondence should be addressed to Lesław Juszczak rrjuszczcyf-kredupl

Received 30 November 2012 Revised 30 March 2013 Accepted 22 April 2013

Academic Editor Kiyoshi Ebihara

Copyright copy 2013 Lesław Juszczak et alThis is an open access article distributed under the Creative CommonsAttribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starchdispersions Pasting characteristics flow curves andmechanical spectra were determined for native potato starch and for its blendswith potato maltodextrins having dextrose equivalents (DE) of 105 184 and 265 The results showed that medium-saccharifiedmaltodextrin (DE= 184) gave the strongest effectmanifesting itself as a considerable reduction in the viscosity at pasting a decreasein apparent viscosity during flow and a decrease in the storage and loss moduli Addition of high-(DE = 265) or low-(DE = 105)saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch The differences in the effectsproduced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems

1 Introduction

Starch one of the most common polysaccharides has anumber of specific properties thatmake it highly useful in thefood industry and other sectors of the economy It belongsto the cheapest thickening agents texturizers filling agentsand stabilizers Heating starch granules in water environmentcauses them to paste When they release amylose in theprocess starch loses its specific granular structure [1ndash3]The characteristic pasting temperature depends on botanicalorigin of starch as well as on the presence of other substancesin the system Sugars present in a starch suspension reducethe water activity of the system and stabilize the amorphousregions of the granules As a result starch pasting tempera-ture increases and rheological properties of the system change[4ndash7] The greater this effect the higher the concentrationof the solution and the greater the molecular weight of thesubstance added [3 8 9]

In the temperate climatic zone countries such as Polandpotatoes are an important source of starch Potato starchdiffers from cereal starches mainly in the size and structureof granules [10 11] amylose content phosphorus content

and manner of phosphorus bonding as well as in fat andprotein contents [1 12ndash14] Since natural properties of starchare not always advantageous in terms of technology andapplication it is often subjected to various modificationsamong them hydrolysis Such a modification may producemaltodextrins that is carbohydrate polymers built of D-glucose units having a dextrose equivalent (DE) of under20 [15 16] In Poland starch hydrolysates with a DE of20 to 30 are called high-saccharified maltodextrins Due totheir properties maltodextrins are widely applied in the foodindustry [15] One of the interesting issues is the influence ofmaltodextrins on starch polymers For example Smits et al[17] observed that the presence ofmaltooligosaccharides withpolymerization degrees (DP) of 2 to 5 hinders the formationof amylose helices thus reducing the retrogradation degreeof wheat starch while those with a DP exceeding 6 may formby themselves small helices that co-crystallise with starchpolymers thus accelerating retrogradation An increase inthe level of retrogradation of starch at temperature of 2∘Cin the presence of high-molecular-weight maltooligosaccha-rides has been reported by Wang and Jane [18] As found byDuran et al [19] adding oligosaccharides with DP of 3 to 5

2 International Journal of Food Science

delays the gelatinisation of starch and reduces the enthalpyof its retrogradation Such a phenomenon may be used forinhibiting the staling of bread [17 20ndash22]

Knowledge of the rheological properties of starch pastesand gels is of vital importance to the food industry and othersectors utilizing starches as a raw material [3 22] Since incomplex food systems starch coexists with a wide range ofother compounds it is useful to understand the influence ofindividual components of foods on the properties of starchThe present study was designed to determine the effect ofmaltodextrins of different dextrose equivalents (called low-medium- and high-saccharified maltodextrins) on chosenrheological properties of potato starch

2 Materials and Methods

Potato starchwas obtained fromPZZPiła Poland and potatomaltodextrins were provided by CLPZ Lubon Poland Themaltodextrins were saccharified to different degrees low (DE= 105 DP = 106) medium (DE = 184 DP = 60) andhigh (DE = 265 DP = 42) The dextrose equivalent (DE)was determined by Lane-Eynonrsquos method according to therelevant Polish Standard (PN-EN ISO 53772001) The meandegree of polymerization (DP) was calculated on the basis ofdextrose equivalent values DP = 111DE

Rheological studies were conducted at constant concen-tration of starch (5 g dw100 g) The starch-maltodextrinsystems were produced by dissolving an appropriate amountof maltodextrins (1 2 or 3 g dw100 g) in distilled water andthen adding starch

The pasting characteristics of both native starch andstarch-maltodextrin blends were determined in a Brabenderviscograph type 801201 (Germany) with a measuring cup of250 cmg at a rotation speed of 75 rpm The systems studiedwere heated and then cooled at a rate of 15∘Cmin usingthe following procedure raising temperature from 25 to96∘C maintaining constant temperature of 96∘C during 20minutes reducing temperature from 96 to 50∘C and main-taining constant temperature of 50∘C during 10 minutes Theviscograms obtained were used to read pasting temperaturepeak viscosity temperature at peak viscosity viscosity at96∘C viscosity after 20minutes at 96∘C viscosity at 50∘C andviscosity after 10 minutes at 50∘C

Samples for rheometric investigations were prepared byheating the suspension of starch or starch with each mal-todextrin at temperature of 95∘C for 30minutes while stirringit continuously at a rate of 250 rpm Next the hot paste wasplaced in the measuring element of the rheometer relaxedand thermostated during 15 minutes at the temperature ofmeasurement Flow curves at 50∘C were obtained by usinga rotational rheometer Rheolab MC1 (Physica Germany)with a coaxial cylinders system (cup diameter 2712mm bobdiameter 2500mm) for the shear rate range of 1ndash300 sminus1 Theexperimental curves were described employing Herschel-Bulkley equation

120591 = 1205910+ 119870 sdot 120574

119899

(1)

where 120591 is the shear stress (Pa) 120574 is the shear rate (sminus1) 1205910is

the yield stress (Pa) K is the consistency coefficient (Pa sdot s119899)and n is the flow behavior index

Mechanical spectra at 25∘C were determined by usinga Rheostress RS rheometer (Haake Germany) with a cone-plate system (cone diameter 35mm angle 2∘ gap width0105mm) The measurements were made in the linear vis-coelasticity range at a constant strain of 003 in the frequencyrange of 01ndash10Hz

Statistical assessment was done by performing a one-way analysis of variance and calculating the least significantdifference (LSD) at 120572 = 005

3 Results and Discussion

Figure 1 shows the pasting curves of native potato starchand starch-maltodextrin systems and Table 1 provides thepasting characteristics Maltodextrins added to starch alteredits viscosity at pasting The changes depended on the kind ofmaltodextrin and its amount in the systemThey did not haveany influence on the pasting temperature of starch exceptfor low-saccharified maltodextrin added in the amount of3 g100 g in which case this temperature slightly (by 15∘C)but significantly increased (Table 1) Low-saccharified mal-todextrin blended with starch brought about a marked fallin peak viscosity which was increasing with maltodextrincontent in the system In addition such systems reached peakviscosity at a slightly higher temperature than native starch(Table 1) Potato starch is characterized by significantly highervalues of peak viscosity as compared to cereal starches that isdue to its high swelling capacity at relatively low temperature[14] The presence of maltodextrins in the system reducesswelling capacity of the starch due to restriction of the amountof water available for starch granules in the way dependingon a DE of maltodextrin Maltodextrins with low DE andthus with high DP values can also swell however to a lowerdegree than the native starch granules High-saccharifiedmaltodextrins swell to a low degree but more easily solubilizeand thus thicken the continuous phase of the system In thepresent study the viscosity at 96∘C of the systems containinglow-saccharified maltodextrin was significantly decreasedcompared to starch paste Maintaining the pastes at thattemperature caused a sharp fall in viscosity both for nativestarch and the blends The system with low-saccharifiedmaltodextrin added at a level of 1 g100 g displayed similarviscosity to that of the paste of native starch while athigher maltodextrin levels the viscosity of the systems wassignificantly reduced Similarly at cooling the viscosity of thesystem containing the smallest amount of low-saccharifiedmaltodextrin did not differ from that of the native starchpaste while adding a greater amount of maltodextrin causedthe viscosity of the pastes to decrease No differences inviscosity were observed between the systems with 2 and3 g100 g maltodextrin The fall in paste viscosity due tothe addition of maltodextrin was the most pronounced formedium-saccharified one and was larger when maltodextrincontent was higher (Figure 1(b) Table 1) What is more thesystems containing this kind of maltodextrin reached peak

International Journal of Food Science 3

50

60

70

80

90

100

0

500

1000

1500

2000

2500

3000

0 50 100

Brab

ende

r visc

osity

(BU

)

Time (min)

Tem

pera

ture

(∘C)

(a)

50

60

70

80

90

100

0

500

1000

1500

2000

2500

3000

0 50 100

Brab

ende

r visc

osity

(BU

)

Time (min)

Tem

pera

ture

(∘C)

(b)

50

60

70

80

90

100

0

500

1000

1500

2000

2500

3000

0 50 100

Brab

ende

r visc

osity

(BU

)

Time (min)Te

mpe

ratu

re (∘

C)

(c)

Figure 1 Pasting curves of native starch and blends with (a) low-saccharified maltodextrin (b) medium-saccharified maltodextrin (c) high-saccharified maltodextrin Maltodextrin concentration 0mdash◻ 1mdash998779 2mdashloz 3mdashI g100g

viscosity at much lower temperature (723ndash730) than theother systems High-saccharified maltodextrin (Figure 1(c)Table 1) also significantly reduced the peak viscosity ofthe paste but to a much smaller degree than medium-saccharified one The systems containing 2 and 3 g100 g ofthe maltodextrin in question showed similar viscosity Thepeak viscosity and the viscosity at 96∘C were higher for thesystems with high-saccharified maltodextrin than for thecorresponding systems with low-saccharified maltodextrinwhile after cooling that pattern became reversed The finalviscosity of the starch paste results from a structure of two-phase gel-like system formed after cooling stage in which thecontinuous phase is composed of associated linear amylosechains while the dispersed phase is made of fragments ofstarch granules consisted mainly of amylopectinThe processof the association of the linear amylose chains is an initialstage of the retrogradation phenomenon According to theliterature data [19 20] low-saccharified maltodextrins thatis with higher DP can be involved in forming the struc-tures of the continuous phase while medium-saccharifiedmaltodextrins with medium-length chains are too small forcocreation of the gel-like structures however they have

enough long chains in order to restrict amylose associationand weaken the structure of the system

Figure 2 shows the flow curves of native starch andits blends with maltodextrins The experimental curveswere described using the parameters of Herschel-Bulkleymodel (Table 2) Addition of low-saccharified maltodextrinresulted in reduced shear stresses especially at higher shearrates (gt50 sminus1) (Figure 2(a)) The flow curves of starch-low-saccharified maltodextrin systems were similar for allamounts of the maltodextrin added The pastes with low-saccharified maltodextrin exhibited lower values of the yieldstress than the paste of native starch and except for a systemwith 1 g of maltodextrin per 100 g smaller values of theflow behavior index (Table 2) The consistency coefficientdecreased for the latter system and increased for the othersAccording to the pasting curves the effect of maltodextrinson the rheological properties of starch pastes was the largestfor the pastes containing medium-saccharified maltodextrinIn this case the flow curves showed a considerable reductionin shear stresses as compared to the paste of native starch(Figure 2(b)) The greater the decrease the higher was theamount of maltodextrin in the system The same was true


0

50

100

150

200

0 100 200 300

Shear rate (1s)

Shea

r stre

ss (P

a)

(a)

0

50

100

150

200

0 100 200 300Shear rate (1s)

Shea

r stre

ss (P

a)

(b)

0

50

100

150

200

0 100 200 300Shear rate (1s)

Shea

r stre

ss (P

a)

(c)

Figure 2 Flow curves of native starch and blends with (a) low-saccharified maltodextrin (b) medium-saccharified maltodextrin (c) high-saccharified maltodextrin Maltodextrin concentration 0mdash◻ 1mdash998779 2mdashloz 3mdashI g100g

Table 1 Pasting characteristics of native starch and blends with maltodextrins

SamplePasting

temperature(∘C)

Peak viscosity(BU)

Temperature atpeak viscosity (∘C)

Viscosity at96∘C (BU)

Viscosity after20min at 96∘C

(BU)



(BU)NS 658 plusmn 03 2285 plusmn 15 933 plusmn 03 2210 plusmn 10 1340 plusmn 0 1970 plusmn 90 1925 plusmn 0

NSLSM 1 658 plusmn 03 1875 plusmn 5 960 plusmn 00 1870 plusmn 10 1320 plusmn 10 2070 plusmn 0 1980 plusmn 0



NSMSM 1 655 plusmn 00 925 plusmn 15 730 plusmn 00 435 plusmn 15 253 plusmn 13 358 plusmn 23 360 plusmn 20



NSHSM 1 658 plusmn 03 1955 plusmn 25 950 plusmn 10 1945 plusmn 15 1245 plusmn 15 1765 plusmn 65 1830 plusmn 30



LSD005 05 33 10 26 26 125 56Mean values from three repetitions plusmn standard deviationNS native starch NSLSM native starchlow-saccharified maltodextrin (1 2 and 3 g100 g) NSMSM native starchmedium-saccharified maltodextrin (1 2and 3 g100 g) NSHSM native starchhigh-saccharified maltodextrin (1 2 and 3 g100 g)LSD least significant differences


Table 2 Herschley-Bulkel model parameters of native starch paste and blends with maltodextrins

Sample Yield stress (Pa) Consistencycoefficient (Pa s119899)

Flow behaviour index(minus) 119877

2

NS 607 plusmn 055 367 plusmn 001 067 plusmn 000 09993NSLSM 1 445 plusmn 004 288 plusmn 011 068 plusmn 001 09992NSLSM 2 449 plusmn 038 479 plusmn 002 058 plusmn 000 09993NSLSM 3 540 plusmn 027 463 plusmn 008 058 plusmn 001 09995NSMSM 1 301 plusmn 009 056 plusmn 002 076 plusmn 001 09999NSMSM 2 250 plusmn 020 035 plusmn 002 074 plusmn 002 09994NSMSM 3 138 plusmn 010 017 plusmn 003 076 plusmn 003 09982NSHSM 1 732 plusmn 001 461 plusmn 006 062 plusmn 000 09996NSHSM 2 489 plusmn 014 371 plusmn 002 063 plusmn 000 09994NSHSM 3 424 plusmn 023 295 plusmn 007 065 plusmn 001 09976LSD005 065 014 003Mean values from three repetitions plusmn standard deviationNS native starch NSLSM native starchlow-saccharified maltodextrin (1 2 and 3 g100 g) NSMSM native starchmedium-saccharified maltodextrin (1 2and 3 g100 g) NSHSM native starchhigh-saccharified maltodextrin (1 2 and 3 g100 g)LSD least significant differences

for the yield stress and the consistency coefficient of thesesystems (Table 2) In contrary values of the flow behaviorindices of these systems were markedly greater than those ofthe native starch paste however they were not significantlydependent on the amount of maltodextrin The presenceof the high-saccharified maltodextrin at a level of 1 g100 gcaused a rise in the values of the yield stress and theconsistency coefficient and a significant decrease in the valuesof the flow behavior index (Table 2) When the level of thehigh-saccharifiedmaltodextrin was increased the yield stressof the paste decreased as did the consistency coefficientThere were no significant differences in the flow behaviorindices between the systems containing different amountsof the maltodextrin (Table 2) During shearing of the starchpaste the destruction and the following reconstruction ofits structure take place The presence of maltodextrins inthe starch pastes affected in a different way their flowbehavior Similarly to the pasting characteristic themedium-saccharified maltodextrins with medium DP value had thegreatest effect on the flow behavior of the starch pastesIt results presumably from the length of the maltodextrinchains which are too short in order to cocreate the structureof starch paste but enough long in order to disturb formationof the continuous phase consisting of the linear amylose

The mechanical spectra shown in Figure 3 demonstratethat all the starch-maltodextrin systems behaved as weak gelsIn the whole range of the frequencies studied the valuesof the storage modulus (1198661015840) were higher than those of theloss modulus (11986610158401015840) However the storage modulus did notdisplay a plateau that is characteristic for strong gels anddepended on frequency over whole study range with thevalues of tg 120575 = 119866101584010158401198661015840 amounting to about 048 Thevarious maltodextrins added to the starch differently affectedits viscoelastic properties Low-saccharified maltodextrinin the amount of 1 g100 g caused an apparent decrease

in both moduli as compared to the gel of native starch(Figure 3) while the other systems exhibited similar valuesof the storage modulus and slightly lower values of the lossmodulus comparing to the gel of the native starch Medium-saccharified maltodextrin in the amount of 1 g100 g did notaffect the storage modulus but decreased the loss modulus(Figure 3(b)) Increased amount of that maltodextrin in thesystem resulted in a marked decrease in the values of bothmoduli For the loss modulus the larger the decrease thegreater the amount of the maltodextrin The values of thestorage modulus for the systems with 2 and 3 g100 g ofmedium-saccharified maltodextrin were similar The gelsof the systems containing high-saccharified maltodextrinshowed lower values of both moduli as compared to the gelof native starch (Figure 3(c)) The decrease was the biggestwhen the maltodextrin was added at the amount of 1 g100 gIncreasing maltodextrin content in the system resulted in amuch smaller decrease in both moduli with the values of theloss modulus being similar for the blends containing high-saccharified maltodextrin at the level of 2 and 3 g100 g andthose of the storage modulus being slightly higher for thesystemwith 3 g100 g of themaltodextrin Due to the fact thatstarch gel forming is closely related to the association of amy-lose chains and retrogradation of the starch polymers [20]presence of any compounds which prevent that phenomenonresults in weakening the gel structure and consequentlydecreasing 1198661015840 and 11986610158401015840 moduli In the present study similarlyto the pasting characteristic and flow behaviour the greatesteffect on the weakening gel structure and reduction of starchretrogradation had medium-saccharified maltodextrin withDP = 6 Due to a possibility of medium-saccharified starchpolymers to reduce starch retrogradation addition of themto native starches can be an alternative way to the use ofstabilized starches and can be a factor that reduces breadstaling


1

10

100

01 1 10Frequency (Hz)

119866998400 119866998400998400

(Pa)

(a)

1

10

100


119866998400 119866998400998400

(Pa)

(b)

1

10

100


119866998400 119866998400998400

(Pa)

(c)

Figure 3 Mechanical spectra (1198661015840 black markers 11986610158401015840 white markers) of native starch and blends with (a) low-saccharified maltodextrin (b)medium-saccharified maltodextrin and (c) high-saccharified maltodextrin Maltodextrin concentration 0mdash◻ 1mdash998779 2mdashloz 3mdashI g100g

4 Conclusions

Maltodextrins with varied dextrose equivalents showed dif-ferent effects on the rheological properties of potato starchpastes Medium-saccharified maltodextrin (DE = 184 DP =60) had the greatest effect on starch pasting characteristicsflow behavior and viscoelastic properties The contributionof the maltodextrins to the formation of starch pastes andgels was closely associated with their degree of polymeriza-tion High-(DP = 42) and medium-(DP = 60) saccharifiedmaltodextrins hindered the formation of the structure ofstarch pastes and gels Low-saccharified maltodextrin (DE= 105 DP = 106) added to the starch affected its rheo-logical properties to a much smaller extent than medium-saccharifiedmaltodextrinThis could be attributed to the factthat maltooligosaccharides of DP exceeding 6 which are ableby themselves to form amylose helices participated in theformation of the structure of starch pastes and gels

References

[1] R Parker and S G Ring ldquoAspects of the physical chemistry ofstarch Mini reviewrdquo Journal of Cereal Science vol 34 no 1 pp1ndash17 2001

[2] S Lagarrigue G Alvarez G Cuvelier and D Flick ldquoSwellingkinetics of waxy maize and maize starches at high temperaturesand heating ratesrdquoCarbohydrate Polymers vol 73 no 1 pp 148ndash155 2008

[3] N Singh N Isono S Srichuwong T Noda and K Nishi-nari ldquoStructural thermal and viscoelastic properties of potatostarchesrdquo Food Hydrocolloids vol 22 no 6 pp 979ndash988 2008

[4] B Abu-Jdayil M O J Azzam and K I M Al-Malah ldquoEffectof glucose and storage time on the viscosity of wheat starchdispersionsrdquo Carbohydrate Polymers vol 46 no 3 pp 207ndash2152001

[5] P A Perry and A M Donald ldquoThe effect of sugars on thegelatinisation of starchrdquo Carbohydrate Polymers vol 49 no 2pp 155ndash165 2002

[6] V M Acquarone and M A Rao ldquoInfluence of sucrose onthe rheology and granule size of cross-linked waxy maizestarch dispersions heated at two temperaturesrdquo CarbohydratePolymers vol 51 no 4 pp 451ndash458 2003

[7] P J Torley and F van der Molen ldquoGelatinization of starch inmixed sugar systemsrdquo LWTmdashFood Science and Technology vol38 no 7 pp 762ndash771 2005

[8] D Yoo and B Yoo ldquoRheology of rice starch-sucrose compos-itesrdquo StarchmdashStarke vol 57 no 6 pp 254ndash261 2005


[9] D Gałkowska ldquoEffect of saccharides on gelatinization andretrogradation of modified potato starchrdquo Electronic Journal ofPolish Agricultural Universities vol 11 no 1 p 19 2008

[10] L Juszczak T Fortuna and F Krok ldquoNon-contact atomicforce microscopy of starch granules surfacemdashpart I potato andtapioca starchesrdquo StarchmdashStarke vol 55 no 1 pp 1ndash7 2003

[11] M Sujka and J Jamroz ldquoStarch granule porosity and its changesby means of amylolysisrdquo International Agrophysics vol 21 no 1pp 107ndash113 2007

[12] R Hoover ldquoComposition molecular structure and physic-ochemical properties of tuber and root starches a reviewrdquoCarbohydrate Polymers vol 45 no 3 pp 253ndash267 2001

[13] N Singh J Singh L Kaur N S Sodhi and B S GillldquoMorphological thermal and rheological properties of starchesfrom different botanical sourcesrdquo Food Chemistry vol 81 no 2pp 219ndash231 2003

[14] K Pycia L Juszczak D Gałkowska and M Witczak ldquoPhysic-ochemical properties of starches obtained from Polish potatocultivarsrdquo StarchmdashStarke vol 64 no 2 pp 105ndash144 2012

[15] I S Chronakis ldquoOn the molecular characteristics compo-sitional properties and structural-functional mechanisms ofmaltodextrins a reviewrdquo Critical Reviews in Food Science andNutrition vol 38 no 7 pp 599ndash637 1998

[16] U Uthumporn I S M Zaidul and A A Karim ldquoHydrolysis ofgranular starch at sub-gelatinization temperature using a mix-ture of amylolytic enzymesrdquo Food and Bioproducts Processingvol 88 no 1 pp 47ndash54 2010

[17] A L M Smits P H Kruiskamp J J G van Soest and J FG Vliegenthart ldquoThe influence of various small plasticisersand malto-oligosaccharides on the retrogradation of (partly)gelatinised starchrdquo Carbohydrate Polymers vol 51 no 4 pp417ndash424 2003

[18] Y J Wang and J Jane ldquoCorrelation between glass transitiontemperature and starch retrogradation in the presence of sugarsan maltodextrinsrdquo Cereal Chemistry vol 71 pp 527ndash531 1994

[19] E Duran A Leon B Barber and C Benedito de BarberldquoEffect of low molecular weight dextrins on gelatinizationand retrogradation of starchrdquo European Food Research andTechnology vol 212 no 2 pp 203ndash207 2001

[20] J A Rojas C M Rosell and C Benedito de Barber ldquoRoleof maltodextrins in the staling of starch gelsrdquo European FoodResearch and Technology vol 212 no 3 pp 364ndash368 2001

[21] M Witczak J Korus R Ziobro and L Juszczak ldquoThe effectsof maltodextrins on gluten-free dough and quality of breadrdquoJournal of Food Engineering vol 96 no 2 pp 258ndash265 2010

[22] B Wang D Li L J Wang and N Ozkan ldquoAnti-thixotropicproperties of waxy maize starch dispersions with differentpasting conditionsrdquo Carbohydrate Polymers vol 79 no 4 pp1130ndash1139 2010

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delays the gelatinisation of starch and reduces the enthalpyof its retrogradation Such a phenomenon may be used forinhibiting the staling of bread [17 20ndash22]

Knowledge of the rheological properties of starch pastesand gels is of vital importance to the food industry and othersectors utilizing starches as a raw material [3 22] Since incomplex food systems starch coexists with a wide range ofother compounds it is useful to understand the influence ofindividual components of foods on the properties of starchThe present study was designed to determine the effect ofmaltodextrins of different dextrose equivalents (called low-medium- and high-saccharified maltodextrins) on chosenrheological properties of potato starch

2 Materials and Methods

Potato starchwas obtained fromPZZPiła Poland and potatomaltodextrins were provided by CLPZ Lubon Poland Themaltodextrins were saccharified to different degrees low (DE= 105 DP = 106) medium (DE = 184 DP = 60) andhigh (DE = 265 DP = 42) The dextrose equivalent (DE)was determined by Lane-Eynonrsquos method according to therelevant Polish Standard (PN-EN ISO 53772001) The meandegree of polymerization (DP) was calculated on the basis ofdextrose equivalent values DP = 111DE

Rheological studies were conducted at constant concen-tration of starch (5 g dw100 g) The starch-maltodextrinsystems were produced by dissolving an appropriate amountof maltodextrins (1 2 or 3 g dw100 g) in distilled water andthen adding starch

The pasting characteristics of both native starch andstarch-maltodextrin blends were determined in a Brabenderviscograph type 801201 (Germany) with a measuring cup of250 cmg at a rotation speed of 75 rpm The systems studiedwere heated and then cooled at a rate of 15∘Cmin usingthe following procedure raising temperature from 25 to96∘C maintaining constant temperature of 96∘C during 20minutes reducing temperature from 96 to 50∘C and main-taining constant temperature of 50∘C during 10 minutes Theviscograms obtained were used to read pasting temperaturepeak viscosity temperature at peak viscosity viscosity at96∘C viscosity after 20minutes at 96∘C viscosity at 50∘C andviscosity after 10 minutes at 50∘C

Samples for rheometric investigations were prepared byheating the suspension of starch or starch with each mal-todextrin at temperature of 95∘C for 30minutes while stirringit continuously at a rate of 250 rpm Next the hot paste wasplaced in the measuring element of the rheometer relaxedand thermostated during 15 minutes at the temperature ofmeasurement Flow curves at 50∘C were obtained by usinga rotational rheometer Rheolab MC1 (Physica Germany)with a coaxial cylinders system (cup diameter 2712mm bobdiameter 2500mm) for the shear rate range of 1ndash300 sminus1 Theexperimental curves were described employing Herschel-Bulkley equation

120591 = 1205910+ 119870 sdot 120574

119899

(1)

where 120591 is the shear stress (Pa) 120574 is the shear rate (sminus1) 1205910is

the yield stress (Pa) K is the consistency coefficient (Pa sdot s119899)and n is the flow behavior index

Mechanical spectra at 25∘C were determined by usinga Rheostress RS rheometer (Haake Germany) with a cone-plate system (cone diameter 35mm angle 2∘ gap width0105mm) The measurements were made in the linear vis-coelasticity range at a constant strain of 003 in the frequencyrange of 01ndash10Hz

Statistical assessment was done by performing a one-way analysis of variance and calculating the least significantdifference (LSD) at 120572 = 005

3 Results and Discussion

Figure 1 shows the pasting curves of native potato starchand starch-maltodextrin systems and Table 1 provides thepasting characteristics Maltodextrins added to starch alteredits viscosity at pasting The changes depended on the kind ofmaltodextrin and its amount in the systemThey did not haveany influence on the pasting temperature of starch exceptfor low-saccharified maltodextrin added in the amount of3 g100 g in which case this temperature slightly (by 15∘C)but significantly increased (Table 1) Low-saccharified mal-todextrin blended with starch brought about a marked fallin peak viscosity which was increasing with maltodextrincontent in the system In addition such systems reached peakviscosity at a slightly higher temperature than native starch(Table 1) Potato starch is characterized by significantly highervalues of peak viscosity as compared to cereal starches that isdue to its high swelling capacity at relatively low temperature[14] The presence of maltodextrins in the system reducesswelling capacity of the starch due to restriction of the amountof water available for starch granules in the way dependingon a DE of maltodextrin Maltodextrins with low DE andthus with high DP values can also swell however to a lowerdegree than the native starch granules High-saccharifiedmaltodextrins swell to a low degree but more easily solubilizeand thus thicken the continuous phase of the system In thepresent study the viscosity at 96∘C of the systems containinglow-saccharified maltodextrin was significantly decreasedcompared to starch paste Maintaining the pastes at thattemperature caused a sharp fall in viscosity both for nativestarch and the blends The system with low-saccharifiedmaltodextrin added at a level of 1 g100 g displayed similarviscosity to that of the paste of native starch while athigher maltodextrin levels the viscosity of the systems wassignificantly reduced Similarly at cooling the viscosity of thesystem containing the smallest amount of low-saccharifiedmaltodextrin did not differ from that of the native starchpaste while adding a greater amount of maltodextrin causedthe viscosity of the pastes to decrease No differences inviscosity were observed between the systems with 2 and3 g100 g maltodextrin The fall in paste viscosity due tothe addition of maltodextrin was the most pronounced formedium-saccharified one and was larger when maltodextrincontent was higher (Figure 1(b) Table 1) What is more thesystems containing this kind of maltodextrin reached peak


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4 Conclusions


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Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


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4 Conclusions


References































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology





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4 Conclusions


References































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


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4 Conclusions


References































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology























Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology








Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology

Documents

Research Article Effect of Maltodextrins on the ...downloads.hindawi.com/journals/ijfs/2013/869362.pdf · ed maltodextrins, that is,withhigherDP,canbeinvolvedinformingthestruc-tures