Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

Abstract

The aims of this research are: (1) to analyze textural, pasting, and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch‐pectin‐sucrose systems are elaborated: five with CPS and five with APS (at 2.5–3.5–4.5–5.5–6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid‐visco analyzer (RVA), oscillatory tests, and sensory analysis. The systems have a weak gel behavior. The samples having the lowest concentrations of both starches are associated with springiness, while those with the highest concentrations are associated with sensory firmness, gumminess, chewiness, consistency, PV, and G′. From 5.5%, effect of starch type is more important on gels behavior. Spreadability is the variable mostly affected by starch type and concentration.