Gellan gum/cassava starch mixtures in water systems and in milk systems

• Published in: Die Stärke Vol. 64; no. 5; pp. 359 - 366
• Main Authors: Coronato, Rafael, Biasutti, Eliza A. R, Carvalho, Carlos W. P, Grossmann, Maria V. E
• Format: Journal Article
• Language: English; French; German
• Published: Weinheim WILEY‐VCH Verlag 01.05.2012; WILEY-VCH Verlag; Wiley; Wiley Subscription Services, Inc
• Subjects: adhesion; Biological and medical sciences; Cassava; Cassava starch; Cereal and baking product industries; cohesion; differential scanning calorimetry; dispersions; Food industries; foods; Fundamental and applied biological sciences. Psychology; gelatinization temperature; Gellan gum; gels; hydrocolloids; industrial applications; ingredients; Microscopy; microstructure; Milk; Paste properties; pastes; pasting properties; starch; Starch and starchy product industries; texture; Texture profile; viscosity; Water; Starch; Paste; Dairy product; Cassava starch; Gellan gum; Texture; Mixture; Paste properties; Texture profile; Microscopy; Tuber; Carbohydrate; Polysaccharide; Milk; Cassava
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201100102

Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial applications, such as unstable viscosity and excessive cohesiveness. To reduce those disadvantages, one alternative is a mixture of starch with hydrocolloids. The aim of this study was to evaluate the effect of 0:05, 0.1, 0.2, or 0.3% w/v gellan gum on the physical properties of pastes and gels of cassava starch in water and in milk systems. Differential scanning calorimetry (DSC), pasting properties, the texture profile, and the microstructure of gels were studied. The addition of gellan gum dispersions to the water system (WS) and the milk system (MS) gave rise to pastes with higher viscosity and, in the case of MS, with lower thermal and shear stability (higher breakdown). The addition of gellan gum had a greater textural effect on the MS, in which the addition of gellan at concentrations of 0.1 and 0.3% increased adhesiveness and decreased springiness of gels. Microscopy revealed a more uniform gel structure in the MS compared with the WS. Starch gelatinization temperatures were higher in MS than in WS.