Journal of Food Science vol. 51, no. 4, pp. 1095 - 1097
Indexed
SCI; SCIE; SCOPUS
Document Type
Article
Abstract
Equivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-watersolute systems.