Phase Transitions of Wheat Starch-Water Systems Containing Polydextrose |
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| Authors: | KWANG-OK KIM LAURA HANSEN CAROLE SETSER |
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| Affiliation: | Authors Setser and Hansen are with the Dept. of Foods &Nutrition, Justin Hall, Kansas State Univ., Manhattan, KS 66506. Author Kim is a Visiting Professor, Ewha Womans Univ., Seoul, Korea. |
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| Abstract: | Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-water-solute systems. |
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