Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels

Karin Autio (Corresponding Author), Tessa Kuuva, Katariina Roininen, Liisa Lähteenmäki

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9 Citations (Scopus)

Abstract

Different types of textures were generated by mixing amylose‐rich HYLON VII maize starch, LM pectin with different Ca contents, with or without saccharose and maltitol. Before mixing, HYLON VII was heated to 150C, which allowed the dispersion of starch amylose and amylopectin. Pectin started to form a gel below 50C and HYLON VII at 20C. The magnitude of G’ and the gelling rate were higher in mixed gels than in the corresponding single gels, at higher calcium contents, and in the presence of saccharose. A dramatic loss of G’ was observed during the reheating of the gels, within the temperature range of 25‐90C for pectin and 55‐90C for HYLON VII. In mixed and saccharose‐containing gels, pectin and starch did not lose gel structure completely. The microstructure of single gels was homogenous, whereas starch aggregates were observed in mixed gels. The sensory profile of single HYLON VII gel differed significantly from other gels; it was smooth, less firm, soft and melted easily in the mouth. The addition of LM pectin to the HYLON VII made the gel less smooth and harder, and structure changed less during reheating. The mixed gel with the lowest Ca content was very smooth, elastic and firm and differed considerably in sensory profile from other mixed gels. The correlation of maximum force of gels in compression with perceived hardness was r=0.89 and that of G’ at 37C with smoothness was r = ‐0.77. The smoothness of the gels was related to the absence of aggregated starch particles.
Original languageEnglish
Pages (from-to)473-486
JournalJournal of Texture Studies
Volume33
Issue number6
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

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Amylose
rheological properties
amylose
Starch
pectins
microstructure
Gels
gels
starch
pectin
Sucrose
maltitol
Amylopectin
amylopectin
Hardness
gelation
corn starch

Cite this

Autio, Karin ; Kuuva, Tessa ; Roininen, Katariina ; Lähteenmäki, Liisa. / Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels. In: Journal of Texture Studies. 2003 ; Vol. 33, No. 6. pp. 473-486.
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abstract = "Different types of textures were generated by mixing amylose‐rich HYLON VII maize starch, LM pectin with different Ca contents, with or without saccharose and maltitol. Before mixing, HYLON VII was heated to 150C, which allowed the dispersion of starch amylose and amylopectin. Pectin started to form a gel below 50C and HYLON VII at 20C. The magnitude of G’ and the gelling rate were higher in mixed gels than in the corresponding single gels, at higher calcium contents, and in the presence of saccharose. A dramatic loss of G’ was observed during the reheating of the gels, within the temperature range of 25‐90C for pectin and 55‐90C for HYLON VII. In mixed and saccharose‐containing gels, pectin and starch did not lose gel structure completely. The microstructure of single gels was homogenous, whereas starch aggregates were observed in mixed gels. The sensory profile of single HYLON VII gel differed significantly from other gels; it was smooth, less firm, soft and melted easily in the mouth. The addition of LM pectin to the HYLON VII made the gel less smooth and harder, and structure changed less during reheating. The mixed gel with the lowest Ca content was very smooth, elastic and firm and differed considerably in sensory profile from other mixed gels. The correlation of maximum force of gels in compression with perceived hardness was r=0.89 and that of G’ at 37C with smoothness was r = ‐0.77. The smoothness of the gels was related to the absence of aggregated starch particles.",
author = "Karin Autio and Tessa Kuuva and Katariina Roininen and Liisa L{\"a}hteenm{\"a}ki",
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Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels. / Autio, Karin (Corresponding Author); Kuuva, Tessa; Roininen, Katariina; Lähteenmäki, Liisa.

In: Journal of Texture Studies, Vol. 33, No. 6, 2003, p. 473-486.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Rheological properties, microstructure and sensory perception of high-amylose starch-pectin mixed gels

AU - Autio, Karin

AU - Kuuva, Tessa

AU - Roininen, Katariina

AU - Lähteenmäki, Liisa

PY - 2003

Y1 - 2003

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AB - Different types of textures were generated by mixing amylose‐rich HYLON VII maize starch, LM pectin with different Ca contents, with or without saccharose and maltitol. Before mixing, HYLON VII was heated to 150C, which allowed the dispersion of starch amylose and amylopectin. Pectin started to form a gel below 50C and HYLON VII at 20C. The magnitude of G’ and the gelling rate were higher in mixed gels than in the corresponding single gels, at higher calcium contents, and in the presence of saccharose. A dramatic loss of G’ was observed during the reheating of the gels, within the temperature range of 25‐90C for pectin and 55‐90C for HYLON VII. In mixed and saccharose‐containing gels, pectin and starch did not lose gel structure completely. The microstructure of single gels was homogenous, whereas starch aggregates were observed in mixed gels. The sensory profile of single HYLON VII gel differed significantly from other gels; it was smooth, less firm, soft and melted easily in the mouth. The addition of LM pectin to the HYLON VII made the gel less smooth and harder, and structure changed less during reheating. The mixed gel with the lowest Ca content was very smooth, elastic and firm and differed considerably in sensory profile from other mixed gels. The correlation of maximum force of gels in compression with perceived hardness was r=0.89 and that of G’ at 37C with smoothness was r = ‐0.77. The smoothness of the gels was related to the absence of aggregated starch particles.

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DO - 10.1111/j.1745-4603.2002.tb01362.x

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EP - 486

JO - Journal of Texture Studies

JF - Journal of Texture Studies

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