Adamczyk Greta, Krystyjan Magdalena, Kuźniar Piotr, Kowalczewski Przemysław Łukasz, Bobel Inna
Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St., 35-601 Rzeszow, Poland.
Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland.
Gels. 2022 Sep 18;8(9):598. doi: 10.3390/gels8090598.
With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% / normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% / whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting characteristic. The addition of chia seeds had a greater effect on the properties of normal potato starch than waxy potato starch. From a rheological point of view, starch pastes without chia were less theologically stable as they showed bigger areas of hysteresis loops. Minor changes in the hardness of gels were obtained in normal starch gels with chia seeds during 20 days of storing compared to the samples without chia seeds, whereas in the waxy starch gels, the effect was the opposite.
关于技术创新，我们将奇亚籽（油籽）作为稳定剂添加剂应用于普通和糯性马铃薯淀粉样品中，以便在储存20天期间获得稳定的淀粉基凝胶。本研究的目的是研究添加1%全籽和磨碎奇亚籽的5%普通和糯性马铃薯淀粉糊（热样品）及凝胶（冷样品）作为糊的糊化和流动特性以及凝胶的质地特性。使用粘度仪的糊化过程表明，添加奇亚籽的普通和糯性马铃薯淀粉具有不同的糊化特性。奇亚籽的添加对普通马铃薯淀粉性质的影响大于糯性马铃薯淀粉。从流变学角度来看，不含奇亚籽的淀粉糊在流变学上稳定性较差，因为它们显示出更大的滞后回线面积。与不含奇亚籽的样品相比，在储存20天期间，添加奇亚籽的普通淀粉凝胶的凝胶硬度变化较小，而在糯性淀粉凝胶中，效果则相反。
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