Difference in the properties among the hydroxypropyl distarch phosphates from various raw starches and their applications in yoghurt production
Author(s): HE Shao-kai, GUO Zhen-fu, YANG Wen-ying, LIU Wen-juan, SHI Qi-yun, TIAN Ying-liang, Gansu Engineering and Technology Research Center of Modified Potato Starch, Gansu GLDARK Modified Potato Starch Co, Ltd
Pages: 274-278
Year: 2014 Issue: 11
Journal: Food Science and Technology
Keyword: starch; hydroxypropyl distarch phosphate; viscosity; property; yoghurt;
Abstract: Hydroxypropyl distarch phosphates were prepared from potato starch, tapioca starch, waxy corn starch, and corn starch, respectively. Their property difference in the Brabender viscosity behavior, viscosity in different media, transparency, and freeze-thaw stability was studied. These four starches were applied in yogurt production and their impacts on yogurt viscosity, storage stability, and sensory evaluation are discussed. The results show:(1)hydroxypropyl potato distarch phosphate has a lower gelatinization temperature and a higher peak viscosity in the Brabender viscosity curve;(2)sugar and citric acid can lead to an increase in their viscosities;(3)hydroxypropyl distarch phosphates from potato, cassava, and waxy maize starch have a better freeze-thaw stability than that from corn;(4)these four starches dampen the transparency;(5)these four starches can improve the yogurt quality, enhance the yogurt consistency,lower the whey separation rate, and prolong the storage time, at different levels.
Pages: 274-278
Year: 2014 Issue: 11
Journal: Food Science and Technology
Keyword: starch; hydroxypropyl distarch phosphate; viscosity; property; yoghurt;
Abstract: Hydroxypropyl distarch phosphates were prepared from potato starch, tapioca starch, waxy corn starch, and corn starch, respectively. Their property difference in the Brabender viscosity behavior, viscosity in different media, transparency, and freeze-thaw stability was studied. These four starches were applied in yogurt production and their impacts on yogurt viscosity, storage stability, and sensory evaluation are discussed. The results show:(1)hydroxypropyl potato distarch phosphate has a lower gelatinization temperature and a higher peak viscosity in the Brabender viscosity curve;(2)sugar and citric acid can lead to an increase in their viscosities;(3)hydroxypropyl distarch phosphates from potato, cassava, and waxy maize starch have a better freeze-thaw stability than that from corn;(4)these four starches dampen the transparency;(5)these four starches can improve the yogurt quality, enhance the yogurt consistency,lower the whey separation rate, and prolong the storage time, at different levels.
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