17O NMR and DSC for studying quality of taro paste as affected by processing and storage
Journal
LWT
Journal Volume
31
Journal Volume
31
Journal Issue
1
Journal Issue
1
Pages
57-63
Start Page
57
End Page
63
ISSN
00236438
Date Issued
1998
Author(s)
Lii, Cheng-Yi
Abstract
Three kinds of taro paste were prepared with taro :water:sugar ratios of 1:0.33:1.4, 1:0.33:0.8 and 1:0.33:0.2. Results indicated that the paste with the highest sucrose concentration had the least hard texture. The retarding effect of sugar on hardness development and water mobility of the low concentration system was fructose > glucose > lactose > sucrose. The DSC characteristics showed that addition of 10 g/kg sodium stearoyl lactylate (SSL) or 10 g/kg monoglyceride (MG) decreased the hardening effect of low sugar content taro paste during storage under refrigeration. Taro paste with 10 g/kg SSL showed a larger endothermic peak for amylose - emulsifier complex but a smaller peak for retrogradation than did those with 10 g/kg MG or those without emulsifier. Results of 1H-decoupled 17O NMR R2 for taro paste with emulsifiers or sugars suggested that the changes in interactions among water, sugars, emulsifiers and starches were significantly related to the storage stability of taro paste.
Subjects
DSC
Emulsifier
NMR
Sugar
Taro paste
Publisher
Academic Press
Type
journal article
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