Textural, pasting, and rheological behavior of starch‐pectin‐sucrose gels: Relation with sensory perception

Abstract

The aims of this research were: (1) to analyze textural, pasting and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch-pectin-sucrose systems were elaborated: five with CPS and five with APS (at 2.5-3.5-4.5-5.5-6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid-visco analyzer (RVA), oscillatory tests and sensory analysis. The systems had a weak gel behavior. The samples having the lowest concentrations of both starches were associated with springiness, while those with the highest concentrations were associated with sensory firmness, gumminess, chewiness, consistency, PV and G´. From 5.5%, effect of starch type was more important on gels behavior. Spreadability was the variable mostly affected by starch type and concentration.