title: Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels.
abstract: The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.
authors.affiliation: Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
authors.forename: Lesław
authors.initials: L
authors.lastname: Juszczak
authors.affiliation: Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Gałkowska
authors.affiliation: Department of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
authors.forename: Teresa
authors.identifier: 0000-0002-4860-9718
authors.initials: T
authors.lastname: Witczak
authors.affiliation: Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
authors.forename: Teresa
authors.initials: T
authors.lastname: Fortuna