Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
|
| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/12/10/2224 |
| _version_ | 1797552412700966912 |
|---|---|
| author | Dorota Gałkowska Monika Południak Mariusz Witczak Lesław Juszczak |
| author_facet | Dorota Gałkowska Monika Południak Mariusz Witczak Lesław Juszczak |
| author_sort | Dorota Gałkowska |
| collection | DOAJ |
| description | The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents. |
| first_indexed | 2024-03-10T15:59:38Z |
| format | Article |
| id | doaj.art-480346b4e686403e93edec65da458e42 |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-10T15:59:38Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-480346b4e686403e93edec65da458e422023-11-20T15:20:20ZengMDPI AGPolymers2073-43602020-09-011210222410.3390/polym12102224Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based DessertsDorota Gałkowska0Monika Południak1Mariusz Witczak2Lesław Juszczak3Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, PolandDepartment of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, PolandDepartment of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, PolandDepartment of Dietetics and Food Science, Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, 42-200 Czestochowa, PolandThe aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.https://www.mdpi.com/2073-4360/12/10/2224low sugar dessertstarchinulinpolydextroserheological properties |
| spellingShingle | Dorota Gałkowska Monika Południak Mariusz Witczak Lesław Juszczak Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts Polymers low sugar dessert starch inulin polydextrose rheological properties |
| title | Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts |
| title_full | Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts |
| title_fullStr | Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts |
| title_full_unstemmed | Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts |
| title_short | Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts |
| title_sort | effect of prebiotic polysaccharides on the rheological properties of reduced sugar potato starch based desserts |
| topic | low sugar dessert starch inulin polydextrose rheological properties |
| url | https://www.mdpi.com/2073-4360/12/10/2224 |
| work_keys_str_mv | AT dorotagałkowska effectofprebioticpolysaccharidesontherheologicalpropertiesofreducedsugarpotatostarchbaseddesserts AT monikapołudniak effectofprebioticpolysaccharidesontherheologicalpropertiesofreducedsugarpotatostarchbaseddesserts AT mariuszwitczak effectofprebioticpolysaccharidesontherheologicalpropertiesofreducedsugarpotatostarchbaseddesserts AT lesławjuszczak effectofprebioticpolysaccharidesontherheologicalpropertiesofreducedsugarpotatostarchbaseddesserts |