Pasting Properties of Non-waxy Rice Starch-Hydrocolloid Mixtures

• Published in: Die Stärke Vol. 58; no. 5; pp. 223 - 230
• Main Authors: Song, Ji-Young, Kwon, Ji-Young, Choi, Jungdo, Kim, Young-Chang, Shin, Malshick
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.05.2006; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Hydrocolloid; Non-waxy rice starch; Pasting properties; Starch and starchy product industries; Swelling power; Viscosity; Viscosity; Swelling; Non-waxy rice starch; Waxy starch; Swelling power; Pasting properties; Gelatinization; Hydrocolloid; Polysaccharide; Rice starch; Mixture
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.200500459

The swelling and pasting properties of non‐waxy rice starch‐hydrocolloid mixtures were investigated using commercial and laboratory‐generated hydrocolloids. The swelling power of the rice starch‐hydrocolloid mixtures was generally depressed at low concentration of hydrocolloids (0–0.05%), but increased directly with increasing hydrocolloid concentrations (0.05–0.1%). In gellan gum dispersion, the swelling power at 100°C was higher than that of control. The rice starch‐hydrocolloids mixtures showed shear‐thinning flow behavior (n = 0.26–0.49). Hydrocolloids except the exopolysaccharide from S. chungbukensis (EPS‐CB) increased apparent viscosity and consistency index (K) of rice starch dispersions, but decreased the n value. Hydrocolloids enhanced the trough and final viscosity of rice starch dispersions but EPS‐CB reduced the viscosity of rice starch pastes. Hydrocolloids lowered peak viscosity but addition of guar gum resulted in high peak viscosity, apparent viscosity, and consistency index of rice starch dispersions. Total setback viscosity appeared to be not affected by hydrocolloids at low concentration (0.05%). The hot and cold paste of the starch‐gellan gum mixture exhibited the highest viscosity values in the Brookfield viscometer.