Alifa, Ailsa Ocha (2026) MECHANICAL PROPERTIES OF MOCAF AND SAGO STARCH GELS WITH THE ADDITION OF SUCROSE AND D-ALLULOSE IN COLD STORAGE. Undergraduate thesis, UNIVERSITAS DIPONEGORO.

	Text Ailsa Ocha Alifa_Cover-Bab 3.pdf - Published Version Download (3MB)
	Text Ailsa Ocha Alifa_Bab 4-Daftar Pustaka.pdf - Published Version Download (326kB)
	Text Ailsa Ocha Alifa_Lampiran dan Biodata.pdf - Published Version Restricted to Repository staff only Download (443kB)

Abstract

Starch gels are widely used in food products, and their mechanical properties during storage are important for determining product texture and quality. Sucrose is commonly used to modify gel characteristics; however, growing interest in healthier sugar alternatives has increased attention toward D-allulose, a rare sugar that provides similar sweetness with lower caloric value. Therefore, there is a need to explore healthier sugar alternatives for starch-based gel systems while maintaining desirable mechanical properties, with D-allulose considered a promising alternative. This research was conducted from November 2025 to May 2026 at the Food Protein Functionalities Laboratory, Faculty of Agriculture, Kagawa University, Japan, and the Integrated Laboratory of Diponegoro University. The study investigated the effects of D-allulose on the mechanical properties of MOCAF and sago starch gels during cold storage in comparison with sucrose. Starch gels were prepared with three treatments: control, sucrose, and D-allulose, with sugar added at 10% (w/w) of the starch. The gels were stored at 4 ± 0.5 °C and analyzed on Days 1, 2, and 3. Mechanical properties, including maximum load, fracture strain, and elastic modulus, were determined using a creep meter. Results are presented as mean ± standard deviation of three independent replicates. The mechanical properties of both MOCAF and sago starch gels changed during storage because of structural reorganization and retrogradation. In MOCAF gels, sucrose generally produced higher maximum load and elastic modulus, indicating a stronger and stiffer gel network, whereas D-allulose resulted in relatively higher fracture strain, indicating greater deformability. In sago gels, all treatments showed increased stiffness during storage, although the effects of sugar addition were less pronounced than in MOCAF gels, indicating that the response depended on the starch source. Overall, sucrose and D-allulose affected starch gel properties differently. Sucrose generally promoted a more stable and rigid gel structure, whereas Dallulose produced a different balance between strength, stiffness, and deformability. These findings suggest that D-allulose should be regarded as a distinct modifier of starch gel behavior rather than a direct functional substitute for sucrose in MOCAF and sago starch gel systems.

Actions (login required)

View Item