Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert
A study was conducted on selected physicochemical properties of blackberry jelly-like desserts (kissel) prepared from physically modified starches (with various degrees of inhibition) and chemically modified starches (with various degrees of cross-linking). The desserts were conventionally sweetened...
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/2/498 |
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| author | Marzena Włodarczyk-Stasiak Artur Mazurek Radosław Kowalski |
| author_facet | Marzena Włodarczyk-Stasiak Artur Mazurek Radosław Kowalski |
| author_sort | Marzena Włodarczyk-Stasiak |
| collection | DOAJ |
| description | A study was conducted on selected physicochemical properties of blackberry jelly-like desserts (kissel) prepared from physically modified starches (with various degrees of inhibition) and chemically modified starches (with various degrees of cross-linking). The desserts were conventionally sweetened with saccharose (S) or, as a dietary alternative, xylitol (X). The characteristics of changes in the viscosity of the kissels as a function of temperature and time were determined. It was noted that regardless of the sweetener used, the viscosity of the kissels increased with the decreasing degree of inhibition (high < medium < low). Regardless of the kind of modification of the starch used for the preparation of the kissels and of the kind of sweetener, thixotropy was observed. Desserts prepared from inhibited starch with xylitol (CL + X) were characterised by the biggest range of their hysteresis loop. Progressing retrogradation was noted with the decrease in the temperature of the experiment (+20 °C and +4 °C). After 7 days of storage, kissels sweetened with saccharose were characterised by a low transparency, which may indicate retarded retrogradation; however, on day 28, the transparency significantly increased, exceeding the values of transmittance for samples sweetened with xylitol. The tendency towards syneresis was tested at +4 °C and −22 °C. The substitution of saccharose with xylitol only caused a slight modification of viscosity. Regardless of the sweetener used and of the level of starch inhibition, lower ranges of the hysteresis loop were noted (apart from CL + X) than in the case of kissels obtained from chemically modified starches. Distinctly lower values of kissel “aging” indices were noted in the case of samples obtained from inhibited starches, and their colour did not significantly differ in relation to the dessert prepared from native starch. |
| first_indexed | 2024-03-09T11:37:23Z |
| format | Article |
| id | doaj.art-ae011f8f709a4e499874410f6330f2a1 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:37:23Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-ae011f8f709a4e499874410f6330f2a12023-11-30T23:40:43ZengMDPI AGMolecules1420-30492023-01-0128249810.3390/molecules28020498Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like DessertMarzena Włodarczyk-Stasiak0Artur Mazurek1Radosław Kowalski2Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, PolandDepartment of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna Street 8, 20-704 Lublin, PolandA study was conducted on selected physicochemical properties of blackberry jelly-like desserts (kissel) prepared from physically modified starches (with various degrees of inhibition) and chemically modified starches (with various degrees of cross-linking). The desserts were conventionally sweetened with saccharose (S) or, as a dietary alternative, xylitol (X). The characteristics of changes in the viscosity of the kissels as a function of temperature and time were determined. It was noted that regardless of the sweetener used, the viscosity of the kissels increased with the decreasing degree of inhibition (high < medium < low). Regardless of the kind of modification of the starch used for the preparation of the kissels and of the kind of sweetener, thixotropy was observed. Desserts prepared from inhibited starch with xylitol (CL + X) were characterised by the biggest range of their hysteresis loop. Progressing retrogradation was noted with the decrease in the temperature of the experiment (+20 °C and +4 °C). After 7 days of storage, kissels sweetened with saccharose were characterised by a low transparency, which may indicate retarded retrogradation; however, on day 28, the transparency significantly increased, exceeding the values of transmittance for samples sweetened with xylitol. The tendency towards syneresis was tested at +4 °C and −22 °C. The substitution of saccharose with xylitol only caused a slight modification of viscosity. Regardless of the sweetener used and of the level of starch inhibition, lower ranges of the hysteresis loop were noted (apart from CL + X) than in the case of kissels obtained from chemically modified starches. Distinctly lower values of kissel “aging” indices were noted in the case of samples obtained from inhibited starches, and their colour did not significantly differ in relation to the dessert prepared from native starch.https://www.mdpi.com/1420-3049/28/2/498blackberry jelly-like dessertclean labeldiet productmodified starchphysical properties |
| spellingShingle | Marzena Włodarczyk-Stasiak Artur Mazurek Radosław Kowalski Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert Molecules blackberry jelly-like dessert clean label diet product modified starch physical properties |
| title | Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert |
| title_full | Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert |
| title_fullStr | Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert |
| title_full_unstemmed | Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert |
| title_short | Influence of Methods of Corn Starch Modification and Used Sweetener on the Functional Properties of Blackberry Jelly-like Dessert |
| title_sort | influence of methods of corn starch modification and used sweetener on the functional properties of blackberry jelly like dessert |
| topic | blackberry jelly-like dessert clean label diet product modified starch physical properties |
| url | https://www.mdpi.com/1420-3049/28/2/498 |
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