Effects of modified starches on the processing properties of heat-resistant blueberry jam

• Effects of modified starch on processing properties of heat-resistant blueberry jam.
• Effect of modified starch on the protection of the jam color was analyzed.
• Great qualities of the bakery jam were obtained after adding modified starch.

This paper focused on the effects of modified starches on the processing properties of heat-resistant blueberry jam. The optimum conditions of bakery jam was studied. The effect of modified starch on the protection of the jam color was also analyzed by using IR, NMR and X-ray. The results showed that the optimal thickening agent was 10% modified corn starch (MS3), and the baking temperature and time were 180 °C and 20 min respectively. After adding the modified starch, the bakery jam had good stability without syneresis, and had good spreadability and texture after baking. The modified starch played an obviously positive role in the color, baking resistance, WHC, appearance and spreadability of the blueberry jam. It might be because the addition of modified starch made the jam system form a fine and homogeneous network. The results of IR spectra, X-ray diffraction and 1H NMR analysis showed that modified starch and anthocyanins might be held together by hydrogen bonding. And this endowed the heat-resistant characteristics of the blueberry jam after the addition of modified starch.