ArticleCurrent research in food science2026
Ozone-modified potato starch as a gelatin alternative in dairy desserts: Optimization and evaluation of textural, sensory, and rheological properties.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Gelatin is widely used in dairy desserts; however, plant-based alternatives are increasingly gaining popularity. In this study, potato starch was modified using ozone as an environmentally friendly oxidizing agent. The modification was combined with thermal preheating and controlled starch concentration, and optimization was performed using response surface methodology (RSM) to obtain an optimized starch sample with minimum syneresis and maximum hardness. Subsequently, the complete replacement of gelatin with ozone-modified starch (MS), in combination with κ-carrageenan (C), was investigated in a semi-solid dairy dessert. Different formulations containing MS (0.25-1.25%) and C (0.5-1.0%) were evaluated in terms of color, texture, syneresis, sensory attributes, and rheological properties. The optimized sample (MS 1.25%-C 0.5%) exhibited a hardness of 0.477 N, cohesiveness of 0.65, and hydrogel strength of 0.33 N, closely resembling the gelatin control. Color differences (ΔE) ranged from 29.64 to 31.40, with slightly lower L∗ values than the control (72.57). Increasing MS concentration reduced syneresis, making its behavior similar to the control (3.79%). Sensory evaluation indicated comparable flavor among all samples, with only minor differences in texture and color. Rheological measurements showed that the optimized dessert exhibited higher storage modulus (G' ≈ 615 Pa) and loss modulus (G″ ≈ 75 Pa) than the control, predominantly elastic behavior (G' > G″), and pseudoplastic viscosity with controlled shear-thinning behavior. These findings demonstrate that the combination of MS and C can serve as an effective and environmentally friendly alternative to gelatin, producing a stable, elastic, and sensorially acceptable dairy dessert.
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