Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
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Dosyalar
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture profile and stress-relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as fiber concentration increased. The lemon fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat fibers. The effect of fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the starch/lemon fiber and starch/apple fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on fiber concentration. Fiber addition increased the elasticity of wheat starch gel. To summarize, fiber addition provided an increase in resistance of wheat starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests. (C) 2013 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Wheat starch, Dietary fiber, Pasting properties, Texture profile, Stress relaxation, Mechanical simulation models, Rheological Properties, Dietary Fiber, Nonstarch Polysaccharides, Viscoelastic Properties, Xanthan Gum, Starch, Kernels, Flour, Foods, Amylopectin
Kaynak
Food Research International
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
53
Sayı
1
