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Salt influences on swelling power, rheological properties and saltiness perception in different maize starches

Abstract

The effect of salt concentration on swelling power, rheological properties and saltiness perception in waxy, normal and high amylose maize starch was investigated. The swelling power decreased with increasing salt concentration from 0% to 2.0% among all starch samples. Waxy starch showed the highest swelling power at different salt levels, while high amylose starch showed the least one. The salt addition increased the gelatinization temperature of waxy starch and normal starch from 71.3 oC to 77.1 oC and from 72.3 oC to 78.2 oC. Their storage modulus (G’), loss modulus (G’’), and viscosity values in lower salt concentration were greater than those in higher salt concentration. The increasing tanδ of waxy and normal starch against frequency sweep indicated liquid-like behavior, while high amylose starch exhibited decreasing tanδ indicating solid-like behavior because of its difficulty to gelatinize. When sensory evaluation was conducted by trained panelists, it was found that high amylose starch displayed the highest initial saltiness and in-mouth saltiness intensity, accompanying with the greatest thickness, lubrication and stickiness, while waxy starch was proved to have the lowest values on saltiness perception and mouthfeel.

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Publication details

The article was accepted on 19 Aug 2017 and first published on 06 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO01041A
Citation: Food Funct., 2017, Accepted Manuscript
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    Salt influences on swelling power, rheological properties and saltiness perception in different maize starches

    X. Zhang, D. Guo, J. Xue, S. Yanniotis and I. Mandala, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01041A

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