Department of Food Science and Technology, University of Karachi, 75270, Karachi, Pakistan.
Int J Biol Macromol. 2017 Nov;104(Pt A):360-366. doi: 10.1016/j.ijbiomac.2017.05.183. Epub 2017 Jun 2.
Custards were prepared using five ingredients: milk powder, modified pearl millet starch, sugar, vanilla essence and water. The effect of adding hydroxypropylated starch (HPS), succinylated starch (SUS), oxidised starch (OXS) and acetylated starch (ACS) on cold storage stability, pasting, textural and sensory properties was studied and compared to custards containing native pearl millet starch (NS). Interestingly, all chemically modified starches reduced syneresis and no water weeping was observed in custard sample incorporating hydroxypropylated starch (HPC) even after 7days of cold storage. Viscoamylographic analysis revealed that custard containing succinylated starch (SUC) had the highest peak viscosity (108.8 BU), whereas HPC showed the least set back viscosity (19.0 BU). Sensory results suggested that assessors preferred HPC over other custards. Custards are preferred for their chewy semi-solid texture. Incorporation of hydroxypropylated starch (HPS) increased hardness, gumminess and chewiness which subsequently led to higher sensory scores during subjective analysis. Also, no retrogradation peak was observed for HPS and acetylated starch (ACS) when rescanned after 14 days. Thus, it could be concluded that HPS could be used in custards to confer low temperature stability by reducing syneresis.
奶粉、改性珍珠 millet 淀粉、糖、香草精和水来制备奶油冻。研究并比较了添加羟丙基淀粉（HPS）、琥珀酸酯淀粉（SUS）、氧化淀粉（OXS）和乙酰化淀粉（ACS）对奶油冻的低温稳定性、糊化特性、质构和感官特性的影响，这些淀粉均与天然珍珠 millet 淀粉（NS）相比。有趣的是，所有化学改性淀粉均减少了离浆，在含有羟丙基淀粉（HPC）的奶油冻样品中甚至在 7 天的冷藏后也未观察到水渗出。糊化特性分析表明，含琥珀酸酯淀粉（SUC）的奶油冻具有最高的峰值黏度（108.8 BU），而 HPC 显示出最低的回生黏度（19.0 BU）。感官结果表明，评估者更喜欢 HPC 而不是其他奶油冻。奶油冻因其耐嚼的半固态质地而受到喜爱。添加羟丙基淀粉（HPS）会增加硬度、胶粘性和咀嚼性，从而在主观分析中获得更高的感官评分。此外，在重新扫描 14 天后，HPS 和乙酰化淀粉（ACS）均未观察到回生峰。因此，可以得出结论，HPS 可以用于奶油冻中，通过减少离浆来赋予低温稳定性。
