| Popis: |
【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This study could provide a theoretical basis for the development of high-quality Fenyuan products.【Method】Three cassava starches and two modified cassava starches (hydroxypropyl distarch phosphate and acetate starch) were used as raw materials to make Fenyuan. The differences in granule size, amylose content, swelling power, solubility, thermodynamic characteristics and freeze-thaw stability of starches, as well as the texture preperty of Fenyuan were analyzed. The correlation between starch structural characteristics and Fenyuan texture was also analyzed.【Result】There were significant differences in granule size, swelling power and solubility between different cassava starches and modified starches (P < 0.05), and the granule size dispersion (1.17-1.27) and swelling power (30.48%-30.91%) of modified starches were significantly higher than those of cassava starches (0.89-1.08 and 24.60%-26.38%, respectively). There were significant negative correlations between the dispersion and swelling power of starches and the hardness and chewiness of Fenyuan (P < 0.05), whereas the solubility of starches was positively correlated (P < 0.05) with the adhesiveness of Fenyuan. The thermodynamic characteristics and freezethaw stability of the five starches were also significantly different (P < 0.05), and the initial gelatinization temperature (55.45- 59.90 ℃) and water separation rate of modified starches were significantly lower than those of cassava starches (63.80-65.00 ℃).The gelatinization temperature, enthalpy change and water separation rate of starches were positively correlated (P < 0.05) with the hardness and chewiness of Fenyuan.【Conclusion】The dispersion of granule size distribution, swelling power and freezethaw stability of cassava starch from different brands were significantly correlated with the hardness and chewiness of Fenyuan.Fenyuan made from TPK cassava starch presented superior quality compared to those made from other two cassava starch; the modified starches had higher swelling power and freeze-thaw stability, which could reduce the hardness, chewiness and starch aging of Fenyuan, which were suitable for the processing of frozen Fenyuan and instant Fenyuan products. |
