Volume 22, Issue 159 (2025)                   FSCT 2025, 22(159): 92-121 | Back to browse issues page

‎ 10.22034/FSCT.22.159.92

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Heydarian M, hashemi M, Beiraghi-Toosi S, Goli-Movahhed Q, Milani ا. Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces. FSCT 2025; 22 (159) :92-121
URL: http://fsct.modares.ac.ir/article-7-75552-en.html
Optimizing reaction conditions for the production of phosphorylated wheat starch by sodium trimetaphosphate (STMP) in order to be used in the formulation of sauces
Mohammadkazem Heydarian1 , Majid Hashemi 2, Shahram Beiraghi-Toosi3 , Qulamali Goli-Movahhed4 , الناز Milani5
1- Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran .
2- Assistant Professor, Food processingresearch department, Food science and technology research institute, Academic Center forEducation Culture and Research (ACECR), Mashhad, Iran. , majid_hashemi1@yahoo.com
3- Assistant Professor, Food processing research department,Food science and technology research institute,Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
4- Food processing research department, Food science and technology research institute, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
5- Associate Professor, Food processing research department, Food science and technology research institute, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran.
Abstract:   (162 Views)
Wheat starch is the most common type of starch in many countries and can be modified to produce a variety of starches. The widespread use of starch offers many opportunities in various industries due to its affordability, high safety and biodegradability. However, characteristics such as insolubility in cold water, heat intolerance, low resistance to applied stresses, and low freeze-thaw stability limit the use of natural starch for various industrial uses. One of the most efficient techniques for starch modification is chemical modification, but it raises concerns about environmental pollution and high chemical costs. For this reason, in this study, in order to reduce the consumption of chemicals, the reaction conditions for the production of phosphorylated starch with sodium trimetaphosphate (STMP) using three independent variables: pH (9.5, 10.5 and 11.5), temperature (110, 130 and 150 degrees Celsius) and reactant concentration (1.5, 3 and 4.5%) were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in all kinds of sauces with higher swelling and solubility index, higher dough transparency, less gel syneresis and higher freeze-thaw stability were selected. Then, in order to check the structural, thermal and pasting properties, additional tests were performed on selected and natural starch samples; The results showed that the starch produced under optimal conditions is suitable for use in the formulation of all kinds of sauces due to improved textural properties, higher viscosity and increased heat tolerance.
Keywords: wheat starch, phosphorylation, pasting, sauce
Full-Text [PDF 1360 kb]   (66 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2024/06/9 | Accepted: 2024/07/29 | Published: 2025/04/21
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.