Abstract
In order to investigate the effect of cross-linked starch on the stability of starchy turbid juice beverage, cross-linked starch which prepared by using different concentrations of cross-linking agent (6%, 8%, 10%, 12%, 14%) were applied to sweet potato juice beverages, and the turbidity, rheological properties, stability, zeta potential and centrifugal precipitation rate of the sweet potato juice beverage were determined. The results showed that the turbidity of the turbid juice beverage increased with the increasing of the degree of cross-linking, but the degree of turbidity decreased within 30 days. The pseudoplasticity, viscosity, viscoelasticity, gel strength and the absolute value of the zeta potential of the beverage system decreased with the increasing of the degree of cross-linking, and the maximum value was obtained when the cross-linking agent concentration was 12%. The stability test results showed that the cross-linked starch could inhibit the precipitation at the bottom of the turbid juice beverage, but the control of the water at the top of the turbid juice beverage was limited. The stability kinetic index and the centrifugal precipitation rate decreased with the increasing of cross-linking degree, indicating that the cross-linked starch could improve the stability of the sweet potato turbid juice beverage system. The comprehensive results show that the cross-linked starch could improve the stability of sweet potato juice drink, and 12% CLPS could be used as a stabilizer in starchy turbid juice beverage.
Publication Date
2-28-2020
First Page
187
Last Page
192
DOI
10.13652/j.issn.1003-5788.2020.02.035
Recommended Citation
Jia-yan, ZHANG; Jian-wen, XIONG; Na, CUI; and Zheng-pei, CHEN
(2020)
"Effect of cross-linked starch on the stability of sweet potato turbid juice beverage,"
Food and Machinery: Vol. 36:
Iss.
2, Article 35.
DOI: 10.13652/j.issn.1003-5788.2020.02.035
Available at:
https://www.ifoodmm.cn/journal/vol36/iss2/35
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