Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch

Zolelmein, Aida; Movahhed, Sara; Azizi, Mohammad Hossein; Chenarbon, Hossein Ahmadi

doi:10.1111/jtxs.12497

Cited by 10 publications

(11 citation statements)

References 28 publications

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“…Additionally, Zolelmein et al. (2020) found that the addition of xanthan gum and sucrose could improve the thermal stability of starch pastes by forming more hydrogen bonds. Pongsawatmanit et al.…”

Section: Introductionmentioning

confidence: 99%

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Xie

Zhang

Xiong

et al. 2022

Journal of Food Science

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In this work, we investigated the effects of sucrose (0%–30%, w/w) on the pasting properties, retrogradation, freeze–thaw stability, texture, and the possible interaction with corn starch–tamarind seed polysaccharide (CS–TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS–TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze–thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross‐link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch‐based products, such as glue pudding and other starch desserts.

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Section: Introductionmentioning

confidence: 99%

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Xie

Zhang

Xiong

et al. 2022

Journal of Food Science

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“…Studies concerning the interaction of starch with salt [ 31 , 32 ], acids [ 33 ], sucrose [ 34 , 35 ], and other sweetening agents [ 36 , 37 , 38 ] seem to be of special importance, as they are common food components. A commonly observed phenomenon is the negative effect of acids on the thickening ability of starch.…”

Section: Introductionmentioning

confidence: 99%

“…The presence of sucrose increases gelatinization temperature and enthalpy. These phenomena are accompanied by an increase of pasting and rheological parameters, as well as the strength of gels [ 35 ]. A similar effect is also caused by the presence of polyols, i.e., maltitol, sorbitol, xylitol, and mannitol.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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“…Similar effects have been reported with soluble sugars and hydrocolloids. [28][29][30] The influence by flour/PSG reduction on the transition enthalpies of mixed cracker doughs was, however, insignificant except that F3 tended to display a higher value.…”

Section: Thermal Properties Of Cracker Doughs and Influences On Gelatinisationmentioning

confidence: 97%

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose

et al. 2021

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Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch

Cited by 10 publications

References 28 publications

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexes

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose

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