title: Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch.
abstract: Pregelatinized (PG) starches are extensively used in food products which are processed at low temperature, to increase viscosity and offer a desirable texture. The functional properties of PG starch can be influenced by other constituents used in food matrices. Therefore the main purpose of this study was to investigate the effects of different levels of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight basis) as two common sweeteners on drum dried pregelatinized maize starch. Samples were characterized by light microscopy, water absorption, syneresis, cold paste viscosity, texture and turbidity measurements. The results indicated that the amount of leached glucose chains to the aqueous phase, water absorption, viscosity and mechanical properties increased when increasing the sugar concentration while, syneresis and turbidity decreased. However, these effects were more obvious in samples containing sucrose than those with glucose.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: sara_hedayatiii@yahoo.com.
authors.forename: Sara
authors.initials: S
authors.lastname: Hedayati
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: fshahidi@um.ac.ir.
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran. Electronic address: koocheki@um.ac.ir.
authors.forename: Arash
authors.initials: A
authors.lastname: Koocheki
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; ARC Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia; School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia. Electronic address: afarahnaky@csu.edu.au.
authors.forename: Asgar
authors.initials: A
authors.lastname: Farahnaky
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; ARC Industrial Transformation Training Centre for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia. Electronic address: majzoobi@shirazu.ac.ir.
authors.forename: Mahsa
authors.initials: M
authors.lastname: Majzoobi
mesh_terms: D005511:Food Handling; D005947:Glucose / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D013549:Sweetening Agents / Q000737:chemistry; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
chemical_list: D013549:Sweetening Agents; D013395:Sucrose; D013213:Starch; D005947:Glucose
keywords: Drum drying; Functional properties; Glucose; Pregelatinized maize starch; Sucrose