Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch

Yoo, Byoungseung; Kim, Do-Dan

doi:10.1007/s10068-011-0199-y

Cited by 5 publications

(4 citation statements)

References 18 publications

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“…In contrast, the presence of xanthan increased the G ′ of the normal‐corn‐starch gel. Similarly, Yoo and Kim found that the presence of gums in acetylated sweet potato starch (ASPS) modifies the viscoelastic properties, and the G ′ value of ASPS‐xanthan mixtures was much higher as compared to those of other mixtures with guar gum or locust bean gum, indicating that xanthan had the greatest ability in enhancing the viscoelastic properties of the starch.…”

Section: Resultsmentioning

confidence: 97%

Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids

Qiu

et al. 2017

Starch - Stärke

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The differential influence of dry heat treatment on the rheological behavior of normal and waxy corn starches with three types of hydrocolloids (xanthan, sodium carboxymethyl cellulose, and sodium alginate) was investigated. Dry heating with hydrocolloids significantly increased the apparent viscosities of both the normal and waxy corn starches. The apparent viscosity of the heated waxy‐corn‐starch–xanthan mixture was up to 10 times that of the unheated mixture at shear rate of 0.01 s−1. Compared to untreated starch, the values of G′ and G″ for all the samples significantly increased and the tanδ values decreased, reflecting increased viscoelasticity. Dry heating with xanthan rendered a more profound effect on the tanδ values of waxy‐corn‐starch pastes (from 0.49 to 0.26) than dry heating with CMC or alginate. Confocal laser scanning microscopy images of the samples showed that xanthan could penetrate the interior of waxy‐corn‐starch granules. However, it was mainly absorbed onto the surface of normal‐corn‐starch granules.

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Section: Resultsmentioning

confidence: 97%

Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids

Qiu

et al. 2017

Starch - Stärke

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“…The coefficient n ′ and k ′ values for G′ for both hydrocolloid mixture samples were 0.196 and 23,800 Pas, respectively, whereas the n ″ and k ″ values for G″ were 0.287 and 9788 Pas. The findings of a study on the influence of gum on the dynamic rheology of sweet potato starch sample indicated that the G′ values after adding gums were considerably higher than G″ and also states that the gums modified the viscoelastic property of the material (Yoo & Kim, 2011). Another study also revealed that incorporation of pectin and xanthan gum to resistant starch (cross‐linked corn starch, resistant starch type 4 (RS4)) resulted in increased G′ and G″ with higher gum levels.…”

Section: Resultsmentioning

confidence: 99%

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

Deb

Dash

2021

Food Processing Preservation

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The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat‐fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocolloid incorporated sample had a larger difference in the storage and loss modulus values, indicating that hydrocolloids had a synergistic effect on increasing the elastic property of the dough. The multilayered wheat flour dough sheet was deep fat‐fried in a fryer at a frying oil temperature of 180°C. Hydrocolloid inclusion reduced the moisture diffusivity of the product, and the moisture diffusivity of the hydrocolloid incorporated sample decreased from 4.60 × 10−9 to 3.32 × 10−9 m2/s. The sample containing the combination of gum arabic and xanthan gum reduces oil absorption by 20.13% compared to the control sample. Novelty impact statement Oil absorption in Khaja is influenced by the type of hydrocolloid, moisture content of the dough, frying duration, and temperature of frying. Hydrocolloid significantly affected the viscoelastic characteristics of the dough and reduced the hardness of the product. The dough containing a combination of xanthan gum and gum Arabic decreased oil absorption by around 20% in Khaja.

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“…5C), and increase storage modulus of cross-linked starch significantly. The tan δ could be used to describe the viscoelastic behavior of the starch gel (Yoo & Kim, 2011). Lower values of tan δ represented a more elastic gel (Mohamed, Alamri, Hussain, Ibraheem, & Qasem, 2019).…”

Section: Gelling Propertymentioning

confidence: 99%

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

et al. 2022

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Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch

Cited by 5 publications

References 18 publications

Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids

Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

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