ArticleFoods (Basel, Switzerland)2022
Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 16 citations in OpenAlex.
- Comparative Physicochemical Characterization of Maltodextrins Derived from Starches of Red-, Purple-, and Light-Fleshed Potato Cultivars (Molecules (Basel, Switzerland) · 2026Article
- Impact ofMolecules (Basel, Switzerland) · 2025Article
- Effect of Polyphenols Extracted fromFoods (Basel, Switzerland) · 2025Article
- Reduction of Rice Noodle Rehydration Time by High-Temperature Short-Time Treatment.Foods (Basel, Switzerland) · 2025Article
- The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Maltodextrin (MD), the hydrolyzed starch product, is a promising alternative ingredient to improve the quality of starch-based foods. The effects of MD on the physicochemical, microstructural, and cooking properties of sweet potato starch (SPS) noodles, as well as the mechanism of SPS-MD interactions, are discussed. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) results indicated that MD at a suitable concentration can improve the ordered structure of SPS-MD gels. The cooking loss showed lower values of 1.47−2.16% at 0.5−2.0 wt% MD. For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD. The pasting and thermal results verified the increased stability of the starch granules with MD < 3 wt%. Additionally, SPS formed a solid-like gel with MD, and the main interaction forces between SPS and MD were hydrogen bonding. The scanning electron microscopy results revealed that the higher concentrations of MD (>3 wt%) loosened the gel structure and markedly increased the pore size. These results help us to better understand the interaction mechanism of the SPS-MD complex and facilitate the development of SPS-based gel products.
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