Effects of sucrose and glucose on functional properties of maize starch

Starch is extensively used in food products which usually contain sugars. The functional properties of these productsare affected by the sugar used in their formulation. Therefore, in this project the effects of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight)on water absorption, gel syneresis, pasting and textural properties of maize starch gels were studied. The results indicated that the water absorption of control sample was 8.70 which decreased to 5.99 and 6.70 for samples containing 40% sucrose and glucose respectively. Peak viscosity, breakdown, setback and final viscosity were decreased in the presence of sugarsand these effects were more obvious in higher sugar levels. The pasting temperature in maize starch lacking sugar was 65.55 and increased to 71.12 and 68.90 in the presence of 40% sucrose or glucose respectively.By the increase in sugar level textural parameters such as hardness, cohesiveness, gumminess and chewiness were reduced while springiness was not affected by sugar concentration.The syneresis of control starch gel after 5 freeze thaw cyclesreached 24% which significantly reduced to 10in the presence of sucrose and 14% in samples with glucose. Generally, in all the measured parameters the influence of sucrose was greater than glucose.