Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles
Weiwei Hu,
Wen Zhang,
Zhiguo Zhang,
Shengfa Shen,
Guoquan Lu,
Weicheng Wu
Affiliations
Weiwei Hu
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Wen Zhang
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Zhiguo Zhang
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Shengfa Shen
Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
Guoquan Lu
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
Weicheng Wu
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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%) 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.
