期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：4
页码：537-539
DOI：10.19026/ajfst.6.68
出版社：MAXWELL Science Publication
摘要：The aim of this study is to study the influence of sugars (glucose, sucrose and trehalose) on the light transmittance of Tapioca Starch (TS) gels during cold storage. The effects of sugars on the light transmittance of TS gels were investigated at the concentration of starch 2% (w:w) during cold storage. The results showed the light transmittance of TS gels could be improved by sugar addition, according to the sugar type and concentration. The light transmittance increased with the increase of the concentration of the same kind of sugar. And the improvement of light transmittance with the sugar type was according to the order: trehalose>sucrose>glucose. Whether addition of sugar or not, light transmittance decreased with the extension of storage days. Therefore, light transmittance experiment is a simple and inexpensive method to study the effects of sugars on the retrogradation of starch gels with low-concentration.
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