Rheological properties of maltodextrine gels

• Autorzy: Slominska L. , Krzyzaniak W. , Stempin K.
• Języki publikacji: EN

Abstrakty

EN

The relationships between structural-mechanical properties of maltodextrine gels texture have been presented in this paper. The study shows substantial differences of the observed features between the industrial (Nowamyl) and laboratory maltodextrines (ME1 and ME2). Values of parameters such as strength, adhesion, ductility, and gumminess were higher for Nowamyl than for ME1 and ME2. In spite of a similar value of DE, industrial maltodextrine was harder and presented greater adhesion than ME1 and ME2 maltodextrines. The positive correlation between concentration and gel strength of all tested maltodextrines was observed. However, unessential influence of pH was indicated only for Nowamyl.

Słowa kluczowe

EN

rheological property; texture; hardness; gel; maltodextrin; reference surface

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-13.html

Twórcy

autor

Slominska L.

• Starch and Potato Products Laboratory, Armii Poznan 49, 62-030 Lubon, Poland

autor

Krzyzaniak W.

autor

Stempin K.

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