Influence of selected hydrocolloids on triticale starch rheological properties

• Published in: International journal of food science & technology Vol. 39; no. 6; pp. 641 - 652
• Main Authors: Korus, J, Juszczak, L, Witczak, M, Achremowicz, B
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.06.2004; Blackwell Science
• Subjects: Biological and medical sciences; deformation; flow; Flow curves; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; guar gum; gum arabic; gums; hysteresis; pasting properties; shear stress; starch; Starch and starchy product industries; starch gels; stress relaxation; thixotropy; triticale; viscoelasticity; viscosity; xanthan gum; Viscoelasticity; Thixotropy; Monocotyledones; gums; Starch; Triticale; pasting properties; Flow curves; Gramineae; Angiospermae; Triticosecale; Carbohydrate; Spermatophyta; Hydrocolloid; Polysaccharide; Flow curve; Gum; Rheological properties
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2004.00823.x

The aim of the study was to define the influence of selected nonstarch polysaccharides (guar gum, xanthan gum and arabic gum) on several rheological properties of triticale starch pastes/gels, at constant polysaccharide concentration (6.5 g/100 g). These included pasting characteristics, flow curves at 50 degrees C and mechanical spectra at 25 degrees C. It was found that the presence of a gum in a system modified the rheological properties of triticale starch gels/pastes, depending on the type and concentration of the gums. In the case of guar and xanthan gums, higher pasting viscosity was observed and the shear stress was increased compared with native starch. The presence of guar gum reduced the degree of thixotropy hysteresis, negative values for this being found for systems with xanthan in spite of their shear-thinning behaviour. Systems containing arabic gum displayed lower values of pasting and flow viscosity. The type and concentration of gums added to the polysaccharide influenced the viscoelastic properties of the gels.