Pasting and gel texture properties of starch-molasses combinations

Abstract Molasses replacement by sugar are used in new product formulations for enrichment quality of products in the food industry. The influence of addition of wheat and corn starches on grape and carob molasses at different concentrations in distilled water (from 0 to 30% w/w) and holding temperatures (90 to 98 °C), pasting and gel texture properties were determined. Pasting parameters for carob molasses-starch combinations were higher than grape molasses-starch, due to presence of different sugar content in carob molasses. Textural properties of carob molasses-wheat starch interactions were affected more highly than grape molasses-wheat starch interactions. The starch varieties affected strongly the textural parameters (hardness, adhesiveness, cohesiveness, springiness) of gels. All sample gels lost viscous and soft sludge properties at increasing holding temperature especially 98 °C. These results showed that molasses and starch varities and different holding temperature could facilitate development of optimum final products with desired improved pasting and textural properties.摘要：食品工业的新产品配方中，常以糖替代糖蜜以提升产品品质。本研究测定了小麦、玉米淀粉分别以0~30%质量分数（w/w）的添加量，添加至葡萄糖蜜与角豆糖蜜的蒸馏水溶液中，在90~98℃保温条件下的糊化特性与凝胶质构特性，并分析了淀粉添加对两类糖蜜体系的影响。结果显示，角豆糖蜜-淀粉复合体系的糊化参数高于葡萄糖蜜-淀粉复合体系，这是由于角豆糖蜜本身含糖量更高。相较于葡萄糖蜜-小麦淀粉复合体系，角豆糖蜜与小麦淀粉的复合体系的质构特性受淀粉添加的影响更为显著。淀粉种类对凝胶的质构参数（硬度、黏附性、凝聚性、弹性）具有显著影响。随着保温温度升高，所有样品制备的凝胶均失去了粘稠柔软的糊状特性，在98℃时尤为明显。本研究结果证实，通过调控糖蜜与淀粉的种类以及保温温度，可开发出具备预期优化糊化特性与质构特性的最优终产品。