Research Article | OPEN ACCESS
Effects of Sugars on the Light Transmittance of Tapioca Starch Pastes during Cold Storage
1Xiaoyu Zhang, 2Xinfang Liu, 1Jinling Fan, 1Huaibin Kang, 3Qunyi Tong and 1Wenxue Zhu
1Department of Food and Bioengineering, Henan University of Science and Technology,
Luoyang 471003, China
2College of Chemistry and Chemical Engineering, Luoyang Normal University,
Luoyang, 471022, P.R. China
3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Advance Journal of Food Science and Technology 2014 4:537-539
Received: January 12, 2014 | Accepted: January 25, 2014 | Published: April 10, 2014
Abstract
The aim of this study is to study the influence of sugars (glucose, sucrose and trehalose) on the light transmittance of Tapioca Starch (TS) gels during cold storage. The effects of sugars on the light transmittance of TS gels were investigated at the concentration of starch 2% (w:w) during cold storage. The results showed the light transmittance of TS gels could be improved by sugar addition, according to the sugar type and concentration. The light transmittance increased with the increase of the concentration of the same kind of sugar. And the improvement of light transmittance with the sugar type was according to the order: trehalose>sucrose>glucose. Whether addition of sugar or not, light transmittance decreased with the extension of storage days. Therefore, light transmittance experiment is a simple and inexpensive method to study the effects of sugars on the retrogradation of starch gels with low-concentration.
Keywords:
Cold storage, light transmittance, sugar, tapioca starch,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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