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Godefroidt T, Riley IM, Ooms N, Bosmans GM, Brijs K, Delcour JA. Sucrose substitution in cake systems is not a piece of cake. NPJ Sci Food 2023; 7:52. [PMID: 37758781 PMCID: PMC10533539 DOI: 10.1038/s41538-023-00225-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 08/31/2023] [Indexed: 09/29/2023] Open
Abstract
Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T2 relaxation time (T2,D RT). This is due to its interactions with sucrose or sucrose replacers. The T2,D RT itself is positively related with the effective volumetric hydrogen bond density of sucrose or sucrose replacers. Sucrose additionally co-determines the quantity and viscosity of cake BL and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate volumes of BL with low water mobility and thus sufficient air in the batter, while the rather insoluble mannitol and inulin do not. Differential scanning calorimetry and rapid viscosity analysis revealed, however, that, in contrast to sucrose and maltitol, oligofructose fails to provide appropriate timings of starch gelatinisation and protein denaturation, resulting in poor cake texture. The shortcomings of mannitol and oligofructose in terms of respectively ensuring appropriate gas content in batter and biopolymer transitions during baking can be overcome by using mixtures thereof. This work shows that successful sucrose substitutes or substitute mixtures must provide sufficient BL with low water mobility and ensure appropriate timings of starch and protein biopolymer transitions during baking.
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Affiliation(s)
- Thibault Godefroidt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | | | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium.
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Chung JC, Lai LS. Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch. Foods 2023; 12:3551. [PMID: 37835205 PMCID: PMC10572123 DOI: 10.3390/foods12193551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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Chen C, Li G, Corke H, Zhu F. Molecular structure of lotus seed amylopectins and their beta-limit dextrins. Int J Biol Macromol 2023:125105. [PMID: 37257534 DOI: 10.1016/j.ijbiomac.2023.125105] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/30/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
Investigation on amylopectin molecular structure is gaining importance for understanding the properties of starch. Lotus seeds are a novel starch source with high apparent amylose content. Current understanding on the molecular structure of amylopectin in lotus seed starch is scarce. This study compared the molecular structure of a range of lotus seed amylopectins with those of maize and potato amylopectins. Internal structures of these amylopectins were compared via investigating the chain length distribution of their β-limit dextrins. The average lengths and molar compositions of unit chains in lotus seed amylopectins and their β-limit dextrins fell generally between those of maize and potato. The average chain lengths of lotus seed, maize, and potato amylopectins were 19.95 (on average), 19.11, and 21.19 glucosyl units, respectively. Lotus seed amylopectins had higher weight proportion of clustered unsubstituted chains (44.94 % on average) than those of potato (43.99 %) and maize amylopectins (42.95 %). Results of correlation analysis indicated that apparent amylose content of LS were related to structural characteristics of its amylopectin due to the presence of long external chains. The results of this study are of fundamental importance for the utilization of lotus seed starch as a novel starch source.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, 241 Daxue Road, Shantou, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Chen C, Li G, Corke H, Zhu F. Physicochemical properties of starch in sodium chloride solutions and sucrose solutions: Importance of starch structure. Food Chem 2023; 421:136141. [PMID: 37084593 DOI: 10.1016/j.foodchem.2023.136141] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 04/04/2023] [Accepted: 04/09/2023] [Indexed: 04/23/2023]
Abstract
The influences of sodium chloride (NaCl)/sucrose on starch properties as affected by starch structural characteristics are little understood. In this study, the effects were observed in relation to the chain length distribution (from size exclusion chromatography) and granular packing (inferred through morphological observation and determination of swelling factor and paste transmittance) of starches. Adding NaCl/sucrose dramatically delayed the gelatinization of starch that had a high ratio of short-to-long amylopectin chains and had loose granular packing. The effects of NaCl on the viscoelasticity of gelatinizing starch were related to the flexibility of amylopectin internal structure. Effects of NaCl/sucrose on starch retrogradation varied with starch structure, co-solute concentration, and analytical method. The co-solute-induced changes in retrogradation were highly associated with amylose chain length distribution. Sucrose strengthened the weak network formed by short amylose chains, while the effect was not significant on amylose chains that were capable of forming strong networks.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Woodbury TJ, Pitts SL, Pilch AM, Smith P, Mauer LJ. Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation. J Food Sci 2023; 88:293-314. [PMID: 36511442 PMCID: PMC10107537 DOI: 10.1111/1750-3841.16414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022]
Abstract
The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated Tgel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. PRACTICAL APPLICATION: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time.
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Affiliation(s)
- Travest J Woodbury
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Sarah L Pitts
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Adrianna M Pilch
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Paige Smith
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
| | - Lisa J Mauer
- Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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Impacts of electron-beam-irradiation on microstructure and physical properties of yam (Dioscorea opposita Thunb.) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Woodbury TJ, Grush E, Allan MC, Mauer LJ. The effects of sugars and sugar alcohols on the pasting and granular swelling of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107433] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Bolger AM, Rastall RA, Oruna-Concha MJ, Rodriguez-Garcia J. Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111989] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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van der Sman RGM, Renzetti S. Understanding functionality of sucrose in cake for reformulation purposes. Crit Rev Food Sci Nutr 2020; 61:2756-2772. [PMID: 32643962 DOI: 10.1080/10408398.2020.1786003] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.
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Affiliation(s)
- R G M van der Sman
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
| | - S Renzetti
- Wageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands
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