The aim of this work was to determine the effect of citric and ascorbic acids on physico-chemical properties of starch gels. Starch pastes and gels were prepared from potato, corn, or tapioca starch. They contained 0.025 g of acid per 1 g of dry matter of starch. The rheological properties of starch pastes were investigated in rotational and oscillatory dynamic rheometer. Texture of 8% starch gels was investigated by TPA method and colour of starch gels was instrumentally measured. It was stated that the acids had not the same effect on the physico-chemical properties of starch systems. Starch pastes made with the acids were less shear-thinning fluids and had smaller ability to recover their structures destroyed by shear stress than the samples without added acids. The starch systems prepared with acids appeared to be more viscous than the control ones, as measured in the oscillatory shear test. Addition of citric or ascorbic acid to the starch systems resulted in lower values of gelatinization enthalpy. Significant decrease in values of hardness, cohesiveness, stringiness and gumminess, and increase in values of adhesiveness of corn starch gel, as a result of adding acids to the starch systems, were stated. Advantageous lightening in colour of tapioca gels caused by citric and ascorbic acids was observed.
|MLA||Gałkowska, Dorota, et al. "Właściwości żeli skrobiowych z dodatkiem wybranych kwasów spożywczych." Nauka Przyr. Technol. 3.4 (2009): #118.|
|APA||Dorota Gałkowska, Katarzyna Lepa, Teresa Fortuna (2009). Właściwości żeli skrobiowych z dodatkiem wybranych kwasów spożywczych. Nauka Przyr. Technol. 3 (4), #118|
|ISO 690||GAłKOWSKA, Dorota, LEPA, Katarzyna, FORTUNA, Teresa. Właściwości żeli skrobiowych z dodatkiem wybranych kwasów spożywczych. Nauka Przyr. Technol., 2009, 3.4: #118.|
Katedra Analizy i Oceny Jakości Żywności
Uniwersytet Rolniczy im. Hugona Kołłątaja
ul. Balicka 122