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Le Thanh-Blicharz J, Lewandowicz J. Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices. Foods. 2020;9(8)doi: 10.3390/foods9081073.
Le Thanh-Blicharz, J., & Lewandowicz, J. (2020). Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices. Foods (Basel, Switzerland), 9(8), . https://doi.org/10.3390/foods9081073
Le Thanh-Blicharz, Joanna, and Lewandowicz, Jacek. "Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices." Foods (Basel, Switzerland) vol. 9,8 (2020). doi: https://doi.org/10.3390/foods9081073
Le Thanh-Blicharz J, Lewandowicz J. Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices. Foods. 2020 Aug 06;9(8). doi: 10.3390/foods9081073. PMID: 32781773; PMCID: PMC7464650.
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Foods. 2020 Aug 06;9(8). doi: 10.3390/foods9081073.

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices.

Foods (Basel, Switzerland)

Joanna Le Thanh-Blicharz, Jacek Lewandowicz

Affiliations

  1. Department of Food Concentrates and Starch Products, Prof. Wac?aw D?browski Institute of Agriculture and Food Biotechnology, Staro??cka 40, 61-361 Pozna?, Poland.
  2. Faculty of Engineering Management, Pozna? University of Technology, Jacka Rychlewskiego 2, 60-965 Pozna?, Poland.

PMID: 32781773 PMCID: PMC7464650 DOI: 10.3390/foods9081073

Abstract

Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

Keywords: binary mixtures; polyols; product matrix; salt; waxy starch

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