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- W1995560558 abstract "Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources, it is important to understand how their mixtures affect starch gelatinization. In a Rapid Visco Analyser study of maize starch gelatinization, changing proportions in binary mixtures of refined sugars saw a largely proportionate change in starch gelatinization properties. However, binary mixture of pure sugars and honey, or a model honey system (the main sugars in honey) and honey responded differently. Generally, replacing 25% or 50% of the refined sugar or model honey system with honey gave a large change in starch gelatinization properties, while further increases in honey level had little further effect. Differences between honey and buffered model honey system (either gluconic acid, or a mixture of citric acid and di-sodium phosphate) showed the sensitivity of starch gelatinization to the composition of the nonsaccharide component." @default.
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- W1995560558 date "2005-11-01" @default.
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- W1995560558 title "Gelatinization of starch in mixed sugar systems" @default.
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- W1995560558 doi "https://doi.org/10.1016/j.lwt.2004.09.001" @default.
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