Abstract:

The effect of adding different amounts of short-chain inulin (I) to maize distarch phosphate (MDP) on its gel
textural properties, Brabender viscosity properties, gelatinization and phase transformation properties, swelling power and
solubility was determined by a texture analyzer, a Brabender viskograph, and a differential scanning calorimeter. The results
showed that the addition of inulin increased the strength, adhesion force, hardness, chewiness, resilience, onset gelatinization
temperature (To), peak temperature (Tp), endset temperature (Tc) and solubility of MDP. Compared with MDP, the chewiness,
hardness and resilience of I:MDP (3:7) mixture increase by 33%, 145% and 650%, respectively, To and Tp of the mixed paste
increased by 5.06% and 5.10%, respectively. On the other hand, inulin addition decreased the peak viscosity, breakdown
value, retrogradation value and endothermic value of MDP. Compared with MDP, the peak viscosity, breakdown value and
retrogradation value of the I:MDP mixture decreased by 73.43%, 87.35% and 79.32%, respectively. Generally, inulin can
enhance the stability and strength of MDP gel, increase gelatinization temperature, viscosity and stability of MDP paste, and
restrain starch retrogradation.

Key words: short-chain inulin, maize distarch phosphate, pasting properties, textural properties, thermal stability