Gellan gum/cassava starch mixtures in water systems and in milk systems
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 hyd...
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| Published in | Die Stärke Vol. 64; no. 5; pp. 359 - 366 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English French German |
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Weinheim
WILEY‐VCH Verlag
01.05.2012
WILEY-VCH Verlag Wiley Wiley Subscription Services, Inc |
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| Abstract | 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. |
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| AbstractList | 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. Abstract 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. 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. [PUBLICATION ABSTRACT] |
| Author | Carvalho, Carlos W. P Grossmann, Maria V. E Coronato, Rafael Biasutti, Eliza A. R |
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| Cites_doi | 10.1016/j.foodhyd.2007.06.007 10.1007/3-540-48349-7_18 10.1016/0008-6215(92)85063-6 10.1016/j.foodhyd.2009.12.007 10.1111/j.1365-2621.2006.01448.x 10.1016/S0924-2244(00)89022-6 10.1016/j.carbpol.2011.05.064 10.1016/S0268-005X(01)00107-2 10.1002/star.200500459 10.1016/S0924-2244(98)00031-4 10.1016/S0963-9969(00)00111-3 10.1016/j.foodhyd.2008.03.017 10.1016/j.foodhyd.2005.06.003 10.1016/S0144-8617(00)00337-4 10.1016/j.jfoodeng.2008.02.009 10.1016/j.carbpol.2006.01.029 10.1016/j.foodhyd.2006.01.007 10.1016/S0023-6438(03)00043-4 10.1016/S0144-8617(96)00087-2 10.1002/star.19940460404 10.1177/1082013206073045 10.1016/j.carbpol.2006.07.012 10.1016/j.carbpol.2006.12.025 |
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| Copyright | Copyright © 2012 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim 2015 INIST-CNRS Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim |
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| Keywords | Water Starch Paste Dairy product Cassava starch Gellan gum Texture Mixture Paste properties Texture profile Microscopy Tuber Carbohydrate Polysaccharide Milk Cassava |
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| References_xml | – volume: 88 start-page: 137 year: 2008 end-page: 143 article-title: Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch publication-title: J. Food Eng. – volume: 33 start-page: 665 year: 2000 end-page: 671 article-title: Texture profile and turbidity of gellan/gelatin mixed gels publication-title: Food Res. Int. – volume: 86 start-page: 386 year: 2011 end-page: 423 article-title: Pasting paste, and gel properties of starch–hydrocolloid combinations publication-title: Carbohydr. Polym. – volume: 36 start-page: 475 year: 2003 end-page: 481 article-title: Influence of pH and hydrocolloids addition on yam (discorea alata) starch pastes stability publication-title: LWT – Food Science Technol. – volume: 42 start-page: 658 year: 2007 end-page: 668 article-title: On the gelation of mungbean starch and its composites publication-title: Int. J. Food Sci. 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Polym. – volume: 227 start-page: 103 year: 1992 end-page: 112 article-title: Loss of crystalline and molecular order during starch gelatinization. Origin of the enthalpy transition publication-title: Carbohydr. Res. – volume: 23 start-page: 755 year: 2009 end-page: 764 article-title: The mechanism behind micro‐structure formation in mixed whey protein–polysaccharide cold‐set gels publication-title: Hydrocolloids – year: 1976 – volume: 12 start-page: 505 year: 2006 end-page: 513 article-title: Some structural and physicochemical characteristics of tuber and root starches publication-title: Food Sci. Technol. 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| Snippet | Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial... Abstract Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many... |
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| SubjectTerms | 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 |
| Title | Gellan gum/cassava starch mixtures in water systems and in milk systems |
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