Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose

Hedayati, S.; Shahidi, F.; Koocheki, A.; Farahnaky, A.; Majzoobi, M.

International Journal of Food Science & Technology 51(11): 2416-2423


ISSN/ISBN: 0950-5423
DOI: 10.1111/ijfs.13222
Accession: 070784826

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In this study, granular cold-water swelling (GCWS) maize starch was prepared by alcoholic-alkaline treatment and its functional properties were determined at different concentrations (0%, 10%, 20%, 30% and 40% of dry starch weight basis) of sucrose and glucose as two common sweeteners. Light micrographs revealed that control GCWS starch has a wrinkled surface; however, as the sugar content increased, the granules became smoother and at high sugar levels, the wrinkles were totally diminished. Sugars also brought about significant functional changes. The water absorption, cold-water viscosity, textural parameters and freeze-thaw stability of the samples increased, whereas turbidity decreased by increasing the concentration of sugars. Generally, the extent of these changes in samples with sucrose was greater than those with glucose.