Food and Fermentation Industries >

2024 , Vol. 50 >Issue 10: 81 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035047

Effects of starch syrup with different Baume degrees on quality, water distribution, and retrogradation of Liangpi

  • CHENG Zenghui ,
  • ZHANG Bobo ,
  • ZHENG Shuaishuai ,
  • ZHANG Mengjie ,
  • AI Zhilu ,
  • YANG Yong
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)
    3(National R&D Center For Frozen Rice&Wheat Produces Processing Technology, Zhengzhou 450002, China)

Received date: 2023-02-08

  Revised date: 2023-04-05

  Online published: 2024-06-11

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Abstract

To study the effects of starch syrup with different Baume degrees (15, 16, 17, 18, 19 °Bé) on the quality, water distribution, and retrogradation of Liangpi, the texture properties, water distribution, starch crystal structure, starch short-range order (R1 047/1 022 value), and microstructure of Liangpi were determined by texture profile analysis, low field nuclear magnetic resonance, Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscope in this study.In addition, the fuzzy mathematics sensory evaluation method was used to evaluate the sensory quality.Results showed that with the increase of Baume degrees of starch syrup, the gel structure of Liangpi gradually became denser and more compact, and its hardness, springiness, cohesiveness, and chewiness gradually increased, the proportion of strongly bound water gradually increased, the relative crystallinity and short-range order (R1 047/1 022 value) of starch increased gradually, and the fuzzy mathematics sensory score showed a trend of first increase and then decrease.When the Baume degree was 17 °Bé, the softness and hardness of Liangpi were moderate, and its fuzzy mathematical sensory score was the highest.Therefore, this study comprehensively considered that the Baume degree of Liangpi starch should be controlled around 17 °Bé.In this paper, the relationship between the starch syrup and the Liangpi quality was clarified, which provided certain data support for the rapid determination of the processing property of starch syrup in the industrial production of Liangpi.

Key words： Baume degree; Liangpi; fuzzy mathematics; quality; starch retrogradation

Cite this article

CHENG Zenghui , ZHANG Bobo , ZHENG Shuaishuai , ZHANG Mengjie , AI Zhilu , YANG Yong . Effects of starch syrup with different Baume degrees on quality, water distribution, and retrogradation of Liangpi[J]. Food and Fermentation Industries, 2024 , 50(10) : 81 -87 . DOI: 10.13995/j.cnki.11-1802/ts.035047

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