Effect of sugar on physical properties of food hydrocolloid-potato starch complex

The pasting,gelling,swelling,freeze-thaw properties of food hydrocolloids-potato starch complex were measured with Rapid Viscosity Analyser,Texture Analyzer,centrifugation or freeze-thaw cycle methods with or without sucrose,glucose,respectively.The results showed that addition of sugar improved the pasting temperature,solubilization and freeze-thaw stability of food hydrocolloids-potato starch complex,while the swelling power was decreased and the water holding capacity was changed slightly.The peak viscosity and final viscosity of the complex prepared by flaxseed polysaccharide,carrageenan,xanthan gum and potato starch,respectively,were increased with addition of sugar.Compared with the samples without sugar,addition of sugar improved the gel hardness of flaxseed polysaccharide-potato starch complex,while xanthan-potato starch complex was decreased significantly.The breakdown of the food hydrocolloids-potato starch complex varied slightly with addition of sucrose,which was improved significantly with addition of glucose.