Abstract
The particular effect of vegetable sera having different charged free amino acid contents prepared from tomato, carrot and red bell pepper on the gelatinization and retrogradation behavior of potato starch was analyzed from the results evaluated by differential scanning calorimetry, rapid viscoanalysis and transparency. The gelatinization temperature (GT) of potato starch increased with increasing added amounts of each vegetable serum, and this increased GT was almost completely dependent on the charged amino acid content of the vegetable serum. A small addition of each vegetable serum markedly reduced the peak viscosity and breakdown, and increased the pasting temperature due to the inhibition of swelling. Adding vegetable sera resulted in increased setback and turbidness, and in reduced enthalpy change for re-gelatinization to about 50-60% of that of the control without any vegetable serum, suggesting that the vegetable sera reduced reconstitution of the ordered structure and caused subsequent entanglement and aggregation of the dispersed starch chains during cooling.
