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Article

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

1
Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
2
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
3
Department of Dietetics and Food Science, Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, 42-200 Czestochowa, Poland
*
Author to whom correspondence should be addressed.
Polymers 2020, 12(10), 2224; https://doi.org/10.3390/polym12102224
Received: 8 August 2020 / Revised: 25 September 2020 / Accepted: 26 September 2020 / Published: 27 September 2020
(This article belongs to the Special Issue Polymers in Agriculture and Food Science)
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. View Full-Text
Keywords: low sugar dessert; starch; inulin; polydextrose; rheological properties low sugar dessert; starch; inulin; polydextrose; rheological properties
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MDPI and ACS Style

Gałkowska, D.; Południak, M.; Witczak, M.; Juszczak, L. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers 2020, 12, 2224. https://doi.org/10.3390/polym12102224

AMA Style

Gałkowska D, Południak M, Witczak M, Juszczak L. Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts. Polymers. 2020; 12(10):2224. https://doi.org/10.3390/polym12102224

Chicago/Turabian Style

Gałkowska, Dorota, Monika Południak, Mariusz Witczak, and Lesław Juszczak. 2020. "Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts" Polymers 12, no. 10: 2224. https://doi.org/10.3390/polym12102224

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