Effects of starch concentration on calcium-enhanced black bullhead catfish protein gels.
Food Sci Nutr
; 5(3): 763-769, 2017 05.
Article
em En
| MEDLINE
| ID: mdl-28572966
ABSTRACT
Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy (p < .05) than gels without starch. For most measurements, regression analysis showed that increasing the starch concentration beyond 5 g/kg did not contribute to further significant textural changes. Torsional shear stress and strain along with Kramer shear force increased as the concentration of starch increased (R2 = .79, .79, and .53, respectively). The addition of ≥10 g starch/kg protein paste resulted in darker gels and gels got darker as more starch was added (R2 = .71). Results showed no benefit to increasing starch concentration in gels beyond 5 g starch/kg protein paste.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Sci Nutr
Ano de publicação:
2017
Tipo de documento:
Article