Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception

Autores
Lotufo Haddad, Agustina Marcela; Ribotta, Pablo Daniel; Armada de Romano, Margarita; Goldner, Maria Cristina
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch-pectin-sucrose systems were elaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Armada de Romano, Margarita. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Materia
ANDEAN POTATO STARCH
SENSORY PERCEPTION
STARCH GELS
TEXTURAL, PASTING, AND RHEOLOGICAL BEHAVIOR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/120320
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/120320
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perceptionLotufo Haddad, Agustina MarcelaRibotta, Pablo DanielArmada de Romano, MargaritaGoldner, Maria CristinaANDEAN POTATO STARCHSENSORY PERCEPTIONSTARCH GELSTEXTURAL, PASTING, AND RHEOLOGICAL BEHAVIORhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch-pectin-sucrose systems were elaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Armada de Romano, Margarita. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaWiley VCH Verlag2019-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/120320Lotufo Haddad, Agustina Marcela; Ribotta, Pablo Daniel; Armada de Romano, Margarita; Goldner, Maria Cristina; Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception; Wiley VCH Verlag; Starch/starke; 71; 9-10; 6-2019; 1-250038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201800286info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201800286info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:01Zoai:ri.conicet.gov.ar:11336/120320instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:19:01.624CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
title Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
spellingShingle Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
Lotufo Haddad, Agustina Marcela
ANDEAN POTATO STARCH
SENSORY PERCEPTION
STARCH GELS
TEXTURAL, PASTING, AND RHEOLOGICAL BEHAVIOR
title_short Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
title_full Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
title_fullStr Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
title_full_unstemmed Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
title_sort Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception
dc.creator.none.fl_str_mv Lotufo Haddad, Agustina Marcela
Ribotta, Pablo Daniel
Armada de Romano, Margarita
Goldner, Maria Cristina
author Lotufo Haddad, Agustina Marcela
author_facet Lotufo Haddad, Agustina Marcela
Ribotta, Pablo Daniel
Armada de Romano, Margarita
Goldner, Maria Cristina
author_role author
author2 Ribotta, Pablo Daniel
Armada de Romano, Margarita
Goldner, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv ANDEAN POTATO STARCH
SENSORY PERCEPTION
STARCH GELS
TEXTURAL, PASTING, AND RHEOLOGICAL BEHAVIOR
topic ANDEAN POTATO STARCH
SENSORY PERCEPTION
STARCH GELS
TEXTURAL, PASTING, AND RHEOLOGICAL BEHAVIOR
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch-pectin-sucrose systems were elaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.
Fil: Lotufo Haddad, Agustina Marcela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Armada de Romano, Margarita. Universidad Nacional de Salta. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
description The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch-pectin-sucrose systems were elaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.
publishDate 2019
dc.date.none.fl_str_mv 2019-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/120320
Lotufo Haddad, Agustina Marcela; Ribotta, Pablo Daniel; Armada de Romano, Margarita; Goldner, Maria Cristina; Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception; Wiley VCH Verlag; Starch/starke; 71; 9-10; 6-2019; 1-25
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/120320
identifier_str_mv Lotufo Haddad, Agustina Marcela; Ribotta, Pablo Daniel; Armada de Romano, Margarita; Goldner, Maria Cristina; Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception; Wiley VCH Verlag; Starch/starke; 71; 9-10; 6-2019; 1-25
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201800286
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201800286
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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