Resumen de Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches
Jaime E. Dominguez Ayala, Guadalupe Méndez Montealvo, Angel H. Cabrera Ramírez, Perla Osorio Díaz, Eduardo Morales Sánchez, Gonzalo Velazquez
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.
