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Food Science and Technology International
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Use of Modified Starches as Thickeners of Cocoa Syrups

M. Sikora

Department of Carbohydrate Technology, University of Agriculture, 30-149 Krakow, ul. Balicka 122, Krakow, Poland, rrsikora{at}cyf-kr.edu.pl

L. Juszczak

Department of Analysis and Evaluation of Food Quality

M. Sady

Department of Animal Products Technology

J. Krawontka

Department of Mathematical Statistics

Elaboration of cocoa syrups by the use of modified starches such as acetylated distarch adipate (ADA) and oxidised starch (OS) were described and analysed the influence of different amounts of ADA and OS on physical and sensory properties of cocoa syrups. The sensory, textural and rheological properties of syrups produced in the laboratory conditions were compared to the properties of commercially produced ones. The quantity of modified starch added affected textural and rheological properties of syrups. All analysed syrups showed non-Newtonian, pseudoplastic flow and thixotropy. Values of yield stresses, viscosities of Casson, and consistency coefficients of syrups prepared in laboratory conditions increased with an increase in the addition of modified starches.

Key Words: cocoa syrups • modified starches • rheology • sensory properties

Food Science and Technology International, Vol. 10, No. 5, 347-354 (2004)
DOI: 10.1177/1082013204047914
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