Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

ARMADA, MARGARITA; LOTUFO HADDAD, AGUSTINA M. ; GOLDNER, MARÍA CRISTINA; RIBOTTA, PABLO

STARCH/STARKE

WILEY-V C H VERLAG GMBH

Lugar: Weinheim; Año: 2019 vol. 71

0038-9056

The aims of this research were: (1) to analyze textural, pasting and rheologicalcharacteristics of gels made with Andean potato starch (APS) compared with commercialpotato starch (CPS); (2) to assess the sensory texture features; and (3) to relateinstrumental behavior to human perception. Ten starch-pectin-sucrose systems wereelaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starchconcentrations), and characterized by textural profile analysis (TPA), back extrusion test(BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systemshad a weak gel behavior. The samples having the lowest concentrations of both starcheswere associated with springiness, while those with the highest concentrations wereassociated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From5.5%, effect of starch type was more important on gels behavior. Spreadability was thevariable mostly affected by starch type and concentration.