EJPAU 2009. Przetaczek-Rożnowska I. INFLUENCE SACCHAROSE AND ARTIFFICIAL SWEETENERS ON PHYSICOCHEMICAL PROPERTIES OF MALTODEXTRINS SOLUTIONS WITH DIFFERENTIAL VALUE OF DEXTROSE EQUIVALENTS

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

Przetaczek-Rożnowska I. 2009. INFLUENCE SACCHAROSE AND ARTIFFICIAL SWEETENERS ON PHYSICOCHEMICAL PROPERTIES OF MALTODEXTRINS SOLUTIONS WITH DIFFERENTIAL VALUE OF DEXTROSE EQUIVALENTS, EJPAU 12(3), #10.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-10.html

INFLUENCE SACCHAROSE AND ARTIFFICIAL SWEETENERS ON PHYSICOCHEMICAL PROPERTIES OF MALTODEXTRINS SOLUTIONS WITH DIFFERENTIAL VALUE OF DEXTROSE EQUIVALENTS

Izabela Przetaczek-Rożnowska
Department of Analysis and Food Quality Evaluation, Agricultural University, Cracow, Poland

ABSTRACT

The solution of commercial potato maltodextrines
(with differential value of Dextrose Equivalent) and one laboratory maltodextrine
produced from potato starches with artificial sweeteners were examined for retrogradation
at temperature 8°C using a turbidometric analysis. As well all of the samples
were investigated by determination on retrogradation flow curves and viscosity
curves using a rotational rheometer Rheolab MC1. It was found, that addition
artificial sweeteners to maltodextrines solutions as well as degree of starch's
depolymerization have an influence on solutions' physicochemical properties.
A value of Dextrose Equivalent and a kind of sweeteners changed value of turbididty
and rheological parameters.

Key words: maltodextrines, artificial sweeteners, rheological properties, retrogradation.

Izabela Przetaczek-Rożnowska
Department of Analysis and Food Quality Evaluation,
Agricultural University, Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

email: jeany19@tlen.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.