Texture of jet cooked, high amylose corn starch sucrose gels

The effects of composition, temperature, and storage time on the textural attributes of a starch-sucrose gel system were determined by means of textural profile analysis (TPA) tests. Mixtures of high amylose corn starch, sucrose, and water were jet cooked at temperatures of 110-150 degrees C, rapidly cooled to gels on a refrigerated belt, and stored at I OC. Treatment temperature, storage time, sucrose/starch ratio and water added/solids ratio were used as independent variables The ranges of sucrose, starch, and water added were 0-14.9, 14.4-33.6, and 48.3-77.8 g/kg, respectively. All four independent variables were found to be significant in second order response surface equations describing all textural attributes but adhesiveness. Hardness, fracturability, gumminess, and chewiness were exponentially related to quadratic functions of the variables while resilience, cohesiveness, and springiness were lineally related. Adhesiveness values were low and independent of the variables In general, values of textural attributes increased with temperature and storage time, and were inversely related to sucrose/starch ratio and water added/solids ratio.