Pasting Behavior and Viscoelastic Properties of Fresh, Chilled, and Rehydrated Freeze-Dried Gel Beads from Blends of Tapioca Flour, Soy Flour, and Cane Sugar

Abstract

An extreme vertices design for a mixture of three components was used to establish the proportions of tapioca flour (50% to 100% w/w), soy flour (0% to 50% w/w), and cane sugar (0% to 10% w/w) mass fractions in a food gel bead system. Thus, nine compositions were prepared and analyzed. The pasting profiles of the mixtures were studied using a Rapid Visco Analyzer. The texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads were studied using a texture analyzer. Increasing the proportion of soy flour in the range of 11.25% to 50.00% w/w decreased the peak viscosity, breakdown, final viscosity, and setback of mixed flour. Tapioca flour in the proportion of 81.25% to 100.00% w/w recorded the lowest hardness of fresh gel beads (92.00 to 283.00 g). Soy flour in the proportion of 11.25% to 50.00% w/w exhibited lower texture profiles (hardness, chewiness, and gumminess) than tapioca flour in gel beads for both chilled and rehydrated freeze-dried gel beads. Significant relationships were found among pasting profiles of the flour mixtures and texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads, implying a functional role for soy flour in food gel beads. In conclusion, soy flour can act as an anti-retrogradation agent for the gel beads both in chilled (stored at 4°C for 7 days) and freeze-dried conditions. A small amount of cane sugar does not affect the inhibition of starch retrogradation in the gel bead system.