The effect of resistant starch addition on viscoelastic properties of cooked spaghetti

被引：25

作者：

Sozer, Nesli ^{[1
]}

Kaya, Ahmet ^{[1
]}

Dalgic, Ali Coskun ^{[1
]}

机构：

[1] Univ Gaziantep, Dept Food Engn, TR-27310 Gaziantep, Turkey

来源：

JOURNAL OF TEXTURE STUDIES | 2008年 / 39卷 / 01期

关键词：

creep; resistant starch; spaghetti; stress relaxation; viscoelasticity;

D O I：

10.1111/j.1745-4603.2007.00126.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Resistant starch is a good alternative to traditional fiber sources. From this point of view, it was used to enrich spaghetti, which is included in most diets. The effect of resistant starch addition on viscoelastic properties of spaghetti was investigated by stress-relaxation and creep tests. Tests were carried out with a TA-XT2i texture analyzer. Relaxation and creep data were modeled by Maxwell, Peleg and Normand, Burgers, and Peleg. The three-term Maxwell model and Burgers model were found to fit best to the relaxation and creep data, respectively. All samples started to lose their elastic behavior as cooking time proceeded. The parameters from the modeling of both stress relaxation and creep data showed that the addition of resistant starch resulted in spaghetti samples with similar viscoelastic values. However, data were different from those of the control.

引用

页码：1 / 16

页数：16

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