Gałkowska Dorota, Południak Monika, Witczak Mariusz, Juszczak Lesław
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland.
Polymers (Basel). 2020 Sep 27;12(10):2224. doi: 10.3390/polym12102224.
The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.
本研究的目的是评估菊粉和聚葡萄糖等多糖与甜菊糖苷联合用作蔗糖替代品，用于低糖淀粉基甜点中的可能性，并确定它们对这些甜点流变学特性的影响。样品（淀粉 - 牛奶甜点）由天然马铃薯淀粉、牛奶、染料、调味剂和蔗糖制备而成。蔗糖被甜菊糖苷和菊粉或聚葡萄糖部分或完全替代。通过测定糊化特性、粘度曲线、蠕变和回复曲线以及力学谱对甜点进行流变学评估。用益生元多糖替代蔗糖在一定程度上改变了淀粉 - 牛奶甜点的流变学特性，这取决于替代剂的类型和水平。菊粉降低了淀粉 - 牛奶糊的峰值粘度，而对产品的最终粘度没有影响，与此相反，聚葡萄糖增加了后一参数的值。这些甜点表现出非牛顿、剪切变稀的流动行为。使用最高和最低浓度的菊粉均显著改变了稠度系数和流动指数值，而聚葡萄糖的情况则未观察到这种现象。含有菊粉的甜点表现出储能模量增加和对应力的敏感性降低，表明粘弹性结构得到加强。结果表明，这两种益生元多糖均可作为低糖甜点中蔗糖的替代品。
