Role of 'D-allulose' in a starch based composite gel matrix

İlhan E., Pocan P., Ogawa M., Oztop M. H.

CARBOHYDRATE POLYMERS, cilt.228, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 228
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.carbpol.2019.115373
  • Dergi Adı: CARBOHYDRATE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chimica, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Anahtar Kelimeler: Time domain NMR relaxometry, Starch-based gels, D-allulose, Soy protein isolate, X-Ray diffraction, D-PSICOSE, RARE SUGAR, PHYSICOCHEMICAL PROPERTIES, WATER, MOISTURE, FILMS, POLYSACCHARIDES, RETROGRADATION, GELATINIZATION, TRANSITIONS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate (SPI) using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (SEM, DSC, XRD, moisture content, water activity, hardness and color). Time Domain Nuclear Magnetic Resonance (TD-NMR) technique was also employed to explain dynamics in the systems. Sugar type was found to be a very significant factor affecting gel characteristics and retrogradation. Results showed that D-allulose containing formulations were less prone to retrogradation and showed smaller changes upon storage by supporting presence of better gel network. According to X-ray results, sucrose containing formulations were more susceptible to crystallization. T-2 relaxation spectra obtained from NMR experiments showed that number of distinct peaks reduced with the addition of SPI while relaxation times of peaks changed when different type of sugar.