EJPAU 2009. Bortnowska G. COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2009
Volume 12
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Bortnowska G. 2009. COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH, EJPAU 12(3), #09.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-09.html

COMPARISON OF THE STABILITY OF BUTTERY AROMA IN GELS PREPARED WITH MAIZE OR POTATO STARCH

Grażyna Bortnowska
Department of Food Technology, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

Stability of the buttery aroma in gels prepared with instant or hot
gelated potato and waxy maize starches was investigated with application of the
chromatographic and sensory analyses. It was shown that persistence index of
buttery aroma increased with higher concentration of studied starches and mostly
in gels made with instant potato starch. The stability of buttery aroma was affected
by viscosity (r ≥ 0.96) and consistency (r ≥ 0.93) and also ability of gels to hold water (r ≥ 0.72). The highest viscosity at shear rate of 3 (s^-1) and
consistency index, irrespective of thickener concentration, exhibited gels prepared
with instant potato starch. The buttery aroma intensity
of aromatized gels decreased with storage time particularly markedly in samples
containing 1–3% starch.

Key words: aroma stability, maize starch, potato starch, static headspace analysis, persistence index, water holding capacity.

Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.