Study on Gel Texture Properties of Potato Starch Paste in Ultrasonic Field

Abstract

Abstract: The gel texture properties of starch paste have great effects on guiding the process of food production. The gel texture properties of potato starch paste in ultrasound field were investigated. The effects of the ultrasonic field condition and the content of potato starch paste on the gel texture properties of potato starch paste were evaluated. The results showed that with the prolonging of the ultrasonic time and the strengthen of sound intensity, the gel texture properties of potato starch paste such as hardness value, fracture ability value, adhesiveness value, gumminess value and chewiness value decreased in ultrasonic field. Moreover, hardness value, adhesiveness value and gumminess value showed a slower decreasing tendency with the increase of the content of potato starch paste.

Key words: ultrasonic field, potato starch, texture profile analysis, texture

LIN Jing-Yun, LI Lin, LI Jian-Bin, CHEN Ling, LI Bing, LI Xiao-Xi. Study on Gel Texture Properties of Potato Starch Paste in Ultrasonic Field[J]. FOOD SCIENCE, 2007, 28(8): 120-123 https://doi.org/

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Study on Gel Texture Properties of Potato Starch Paste in Ultrasonic Field

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