Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

• Jaime E. Dominguez-Ayala ^[1] ; Guadalupe Méndez-Montealvo ^[1] ; Angel H. Cabrera-Ramírez ^[2] ; Perla Osorio-Diaz ^[1] ; Eduardo Morales-Sanchez ^[1] ; Gonzalo Velazquez ^[1]
  1. [1] Instituto Politécnico Nacional

     Instituto Politécnico Nacional

     México

     
  2. [2] Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the physicochemical and rheological properties of commercial peach puree stored at 4°C. The resistant starch content (RS), syneresis, and rheological behavior were evaluated during 14-day storage. Control puree exhibited high syneresis (60%), low consistency (6 Pa·sn), and decreasing viscosity during storage. These characteristics improved after adding retrograded starches. Samples with RNS exhibited higher viscosity, lower syneresis, lower RS (2%), and poor stability; meanwhile, the systems with RHS exhibited greater stability maintaining their viscosity, syneresis, and RS (10%) relatively constant during storage. Therefore, RHS can be recommended to enhance and maintain the physicochemical, nutraceutical, and rheological properties of a food matrix like peach puree during storage.