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标题：Rheological properties of sweet potato starch-date syrup gel
其他标题：Rheological properties of sweet potato starch-date syrup gel
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作者：MOHAMED, Abdellatif Abdelhakim ; ALAMRI, Mohammed Salih ; HUSSAIN, Shahzad 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：4
页码：1030-1039
DOI：10.1590/fst.16618
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis, the data presented here disclosed how DS had more impact on the pasting and rheological properties of sweet potato starch compared to SG.
关键词：starch; rheology; date syrup; pasting; sweet potato.
其他关键词：starch;rheology;date syrup;pasting;sweet potato