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Abstract: Commercial pudding powders are usually composed of starch, hydrocolloids, sugars, colorings and aromas, and are intended to be dissolved in milk. However, the use of milk substitutes is mandatory for people suffering from lactose intolerance and milk allergies, but these ingredients have an effect on pudding structure and rheological behavior that has been little studied. This work investigates the pasting, rheological and textural behavior of two commercial pudding powders dissolved in rice drink, light soy drink, partially skimmed milk (reference sample), and water (model system). The eight different puddings were evaluated both during preparation (heating and cooling phases) and a 3 day refrigerated storage period, by means of viscoamylographic tests, rotational and oscillatory measurements, and penetration tests. The two pudding powders, apparently similar in formulation, resulted in final products with large structural differences, that could be ascribed to different types and quantity of starch and carrageenans present in the formulation. Soy and rice drinks can not be indifferently used for pudding production, as the optimal texture of the final product is not always achieved. Generally, the properties of soy drink-based puddings were similar to those of the reference samples, while the characteristics of rice drink-based products were comparable to those of the water systems. [Copyright &y& Elsevier]

Abstract: Pasting and rheological behavior of pastes made from different commercial soy proteins and starches were investigated for the development of soy protein-based pudding system. Commercial starch Novation® 2300 and soy protein concentrate Alpha® 5812 were found to exhibit the most desirable pasting properties. The yield stress values of commercial puddings were in the range of 27.1–59.6Pa, Consistency index (K) values in the range of 6.57–18.63 (Pas n ) and flow behavior index (n) values in the range of 0.4192–0.6558. The K, and n values for soy protein-based puddings were found to be comparable to those for the commercial puddings. During 2 weeks of refrigeration, both G′ and G″ increased for all the puddings. Neither water separation nor net syneresis were observed for soy protein-based puddings during 2 weeks of storage at 5°C. Further adjustments of the formulation that was more comparable to the commercial pudding were achieved. [Copyright &y& Elsevier]

The present study aimed at exploring different properties of starches, isolated from commercial and non-commercial potato cultivars and to determine their suitability for developing a non-cereal pudding mix. The physico-chemical, functional and pasting properties of extracted starches varied significantly (p < 0.05) when compared with corn starch. Potato starches exhibited higher swelling power (27.69–34.54 g/g) and solubility (14.63%–20.43%), lower gelatinization temperature (69.75–70.89 °C), higher peak (5825–9239 cP) and final viscosities (4411–4891 cP) and lower set back viscosities (357-735 cP). The FTIR spectra observed for potato and corn starch was similar in terms of form and intensity of major peaks. Starch isolated from Kufri Pukhraj , an underutilized potato cultivar was selected for making non-cereal pudding mix based upon its distinct pasting properties i.e. higher peak (9239 cP), hold (4188 cP), final (4891 cP), and lower set back (703 cP) viscosity. Formulated mix was compared with pudding mix prepared with corn starch (control). Both samples (p < 0.05) differed significantly in terms of physico-chemical, functional and pasting properties. Sensory evaluation showed non-significant (p < 0.05) difference between non cereal pudding mix and control, indicating high potential of potato starch to replace corn starch in pudding formulations. Storage studies indicated that non cereal pudding mix can be stored for 12 months without impacting quality. ● Potato starch has high potential to replace corn starch in preparing non cereal pudding mix. ● Formulated pudding mix could be useful for gluten intolerant patients and non-cereal fast keepers. ● Present research may be helpful in coping with the seasonal availability of the perishable crop. ● Value addition of non processable potato cultivars could go a long way in boosting food industry. [ABSTRACT FROM AUTHOR]