Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles

文献类型： 外文期刊

第一作者： Hu, Weiwei

作者： Hu, Weiwei;Zhang, Wen;Zhang, Zhiguo;Wu, Weicheng;Zhang, Wen;Shen, Shengfa;Lu, Guoquan

作者机构：

关键词： sweet potato starch noodle; maltodextrin; physicochemical properties; cooking quality; interaction

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2022 年 11 卷 24 期

页码：

收录情况： SCI

摘要： Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47-2.16% at 0.5-2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.

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