Effects of Saccharose Substitutes on Physicochemical Properties and Free Radical Generation in Oxidized Potato Starch

Figures & data

Table 1 Thermodynamic characteristics of pasting of oxidized potato starch with saccharose and its substitutes

Starch	T 0 [°C]	TP [°C]	ΔH [J/g s.s.]
Oxidized	60.8 ± 0.2	65.2 ± 0.1	18.37 ± 0.07
Oxidized + saccharose	69.4 ± 0.1	74.2 ± 0.3	16.15 ± 0.05
Oxidized + sorbitol	79.7 ± 0.3	84.3 ± 0.2	18.81 ± 0.07
Oxidized + acesulphame K	61.9 ± 0.2^a	66.3 ± 0.1^a	17.89 ± 0.02
Oxidized + aspartame	61.5 ± 0.2^a	66.2 ± 0.2^a	18.06 ± 0.03
Means with the same superscripts do not differ significantly at α = 0.05.

Table 2 Basic parameters of pasting curves of oxidized potato starch with saccharose and its substitutes

Starch	tk [°C]	ηmax [mPa·s]	tmax [°C]	η96°C [mPa·s]	η96/20 [mPa·s]	η50°C [mPa·s]	η50/10 [mPa·s]
Oxidized	70.0 ± 0.5^a	150 ± 5^a	79.0 ± 0.5^a	135 ± 11^a	75 ± 6^a	125 ± 5^a	132 ± 4^a
Oxidized + saccharose	71.0± 0.3^b	150 ± 7^a	79.0 ± 0.5^a	138 ± 5^a	75 ± 5^a	125 ± 7 ^a	138 ± 7^ab
Oxidized + sorbitol	71.0 ± 0.3^b	163 ± 10^a	78.5 ± 0.3^a	132 ± 5^a	88 ± 11^a	150 ± 3	150 ± 5^b
Oxidized + acesulphame K	70.0 ± 0.3 ^a	163 ± 8^a	79.0 ± 0.5^a	125 ± 8^a	119 ± 6	125 ± 6^a	125 ± 8^a
Oxidized + aspartame	68.0 ± 0.3	250 ± 6	78.5 ± 0.3^a	57 ± 4	19 ± 3	213 ± 3	213 ± 5
Means with the same superscripts do not differ significantly at α = 0.05.

Figure 1 Pasting charactristics of oxidized potato starch with saccharose and its substitutes.

Figure 2 Retrogradation of 2% pastes of oxidized potato starch with saccharose and its substitutes.

Figure 3 Experimental and simulated EPR spectra of radicals generated during thermal treatment at 210 and 230°C (registration at room temperature).

Figure 4 Influence of saccharose and its substitutes on the number of radicals generated thermally at 150 and 230°C in commercial starches oxidized with NaClO.