Influence of selected hydrocolloids on triticale starch rheological properties
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...
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Published in | International journal of food science & technology Vol. 39; no. 6; pp. 641 - 652 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Science Ltd
01.06.2004
Blackwell Science |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | istex:193955AA5CBA40B091FE6694629AE0E89EAD7DF8 ArticleID:IJFS823 ark:/67375/WNG-B0BZRCB4-1 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/j.1365-2621.2004.00823.x |