ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The proportion of amylose and amylopectin, and the rheological behavior of eight starches were correlated with the textural properties of starch-containing surimi gels. Findings included the following: increased firmness and cohesiveness with increases in water-holding ability and viscosity of the starch; increased expressible moisture and penetration force with an increase in the amylose fraction due to increased retrogradation: increased tensile force with an increase in the amylopectin fraction: and increased cohesiveness and chewiness after refrigerated storage for all starches with a greater increase for high amylose starches. Surimi gels containing potato starch were the firmest and most cohesive. The textural properties of starch-containing surimi gel correlated well (r = 0.90 to 0.97, P〉0.05) with the viscosity of starch paste if 100% amylopectin-containing and pregelatinized starches were excluded from the correlation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb06711.x
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