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1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 2004

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Rheological properties of maltodextrine gels

100%

Slominska L. , Krzyzaniak W. , Stempin K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2004

tom 07

nr 2

The relationships between structural-mechanical properties of maltodextrine gels texture have been presented in this paper. The study shows substantial differences of the observed features between the industrial (Nowamyl) and laboratory maltodextrines (ME1 and ME2). Values of parameters such as strength, adhesion, ductility, and gumminess were higher for Nowamyl than for ME1 and ME2. In spite of a similar value of DE, industrial maltodextrine was harder and presented greater adhesion than ME1 and ME2 maltodextrines. The positive correlation between concentration and gel strength of all tested maltodextrines was observed. However, unessential influence of pH was indicated only for Nowamyl.