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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۳، صفحات ۲۱۷-۲۲۸
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عنوان انگلیسی Optimizing the Production of Phosphated Distarch Phosphate (E1413) and Evaluating its Physicochemical Properties in Stirred Yogurt
چکیده انگلیسی مقاله The objective of this work was to optimize the production of phosphated distarch phosphate (E1413) from potato starch using two phosphorylation methods-mono/disodium phosphate and sodium tripolyphosphate (STPP)-followed by crosslinking with sodium trimetaphosphate (STMP). Optimization involved varying phosphate concentration (5-50%), mono/disodium phosphate ratio (1:1 to 3:1) and heating time (1-3 h) at 130 °C to maximize phosphorus content and degree of substitution. After crosslinking the optimized starches by STMP, they were evaluated for transparency, swelling power, viscosity, and thermal properties. In addition, the functional performance of these modified starches was evaluated in stirred yogurt, focusing on parameters such as syneresis, viscosity, and texture hardness. The results showed that the degree of phosphorylation and substitution were significantly influenced by the phosphate concentration and the mono/disodium phosphate ratio, with the optimal conditions being (1) a 5% phosphate compound with a mono/diphosphate ratio of 2.9 and a time of 1 h, which was then crosslinked with 2% STMP, and (2) a mixture of 2% STMP and 5% STPP at an optimal pH of 9.5 (STMP-STPP). The incorporation of E1413 modified starch into stirred yogurt enhanced its physicochemical properties, notably by increasing viscosity and reducing syneresis. Comparing the hardness of the modified starch samples, it is clear that the E1413 sample at 2% had the highest hardness, which was consistent with the viscosity results. The study concluded that carefully controlled dual modification of potato starch produces functional E1413 starches suitable as effective stabilizers in dairy applications, improving yogurt consistency and shelf life.
کلیدواژه‌های انگلیسی مقاله Crosslinking,RVA,starch Phosphate,Stirred yogurt,Viscosity
نویسندگان مقاله Hamed Saberian |
Department of Agro-Industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR) at IUT, Isfahan, Iran

Ali Forouhar |
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_229101_20f968fbe40ede2b4bfe5f0297a11c58.pdf
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