Effect of Sugar Alcohol on Wheat Starch Gelatinization and Retrogradation

당알콜이 밀전분이 호화 및 노화에 미치는 영향

  • 김혁일 (계명대학교 식품가공학과) ;
  • 신인영 (계명대학교 식품가공학과) ;
  • 김창순 (창원대학교 식품영양학과)
  • Published : 1999.12.01


The sugar alcohols are useful alternatives to sucrose in confections because they provide desirable taste but lessen the potential risks for dental caries. The effects of sugar alcohol and their interaction on starch pasting properties were determined by the viscoamylograph with the concentration of 30%, 20%, 10% sugar alcohol in 1% CMC. The disaccharides, lactitol, maltitol, and isomalt, delayed pasting more than did monosaccharides, sorbitol and xylitol. With regard to the solubility in water, sorbitol and xylitol are more soluble than sucrose, maltitol and lactitol are almost equal and isomalt is less soluble than sucrose. Sorbitol and xylitol were highest on gelatinization. But their retrogradation occurred faster than other sugar alcohols. Lactitol and maltitol decreased gel strength more than did sucrose and other sugar alcohols.



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