Influence of starch derivates on rheological and textural characteristics of filling fat for confectionary products. [M.Sc. thesis] | Uticaj skrobnih derivata na reoloske i teksturalne karakteristike masnog punjenja za konditorske proizvode. Magistarski rad
2009
Hadnadjev, M.
Rheologial characteristics of solutions/gels of two types of maltodextrins which differs between them in botanical origin and in its DE values and their mixtures with tailor made fat were investigated. There were no effects of structuration of maltodextrin originated from waxy maize starch. Investigating the mixtures of tailor made vegetable fat and the solution of maltodextrin 01956 it was shown that there were no significant differences in rheological behaviour between the tested systems. Maltodextrin 01956 expressed as inconvenient in low fat formulation. Maltodextrin 01970 originating from potato starch at 10% concentration showed the structuration effects so 15% and 20% systems were investigated too. Increasing the maltodextrin gel concentration the thixotropic and viscoelastic properties increased too, no matter if the system was maltodextrin gel or the mixture of tailor made vegetable fat and maltodextrin gel. Beside that mixture of tailor made fat and maltodextrin 01970 gel were prepared in such proportions by which incorporation in final product 5%, 10% and 15% fat reduction is obtained. Their thixotropic and viscoelastic properties so as their firmness were investigated too. Increasing the amount of maltodextrin gel in mixtures with tailor made fat resulted in decrease of thixotropy and firmness of tested systems which was due to destructing effects of the preparation on investigated structure.
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