Effect of different polyols on wheat and maize starches paste and gel properties

• Paste and gel properties of different sucrose/polyol–starch combinations were studied.
• In general polyols showed an influence on the starch properties similar to sucrose.
• The polyol which showed results more similar to those of sucrose was maltitol.
• Xilytol was the polyol which modified the native starch properties to a lesser extent.

The use of polyols as sugar replacers in bakery products is a common practice. In these products, pasting and gelation properties of starches have a strong influence on the process and on the quality of final products. In this study, the influence of different polyols (maltitol, sorbitol, xylitol and mannitol) on pasting properties of two starches (wheat and maize) was analysed and compared to those made only from native starches and their combinations with sucrose. Rheological properties of gels as well as their texture and colour were also analysed. Even though differences among the different studied polyols and the interactions among them and among starches were observed, in general polyols showed an influence on starch properties similar to those of sucrose. Thereby, in general peak viscosity and setback as well as gel hardness were increased and L* was reduced with the use of polyols. In all cases, the polyol which showed more similar results to those made from sucrose was maltitol. Meanwhile, xylitol was the polyol which modified the native starch properties to a lesser extent, both in RVA curve, especially in the cooling stage, and in gel rheology and hardness.

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