Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic

Singh, Ajaypal; Geveke, David J.; Yadav, Madhav P.

doi:10.1016/j.lwt.2016.07.059

Cited by 104 publications

(57 citation statements)

References 47 publications

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“…This can be difficult to explain because as indicated by Collar et al [39], there is a lack of information on the influence of mixtures of hydrocolloids on dough parameters and baking quality of bread. But, the interaction between agar-agar and tapioca starches can be explained by the effect of gums on rheological parameters and swelling power of tapioca, which improve bread quality [11].…”

Section: Influence Of Factors On Bread Crumb Texturementioning

confidence: 99%

“…Recently, various gluten-free formulations have been developed with the help of nongluten components such as starches and hydrocolloids to mimic the viscoelastic properties of gluten and to improve the final quality of bread [6,11]. With respect to the ingredients in the bread making process, rice is the most commonly used ingredient, followed by corn, as these are the two most productive cereals around the world.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Bourekoua

Różyło

Benatallah

et al. 2017

Eur Food Res Technol

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of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.

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Section: Influence Of Factors On Bread Crumb Texturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Bourekoua

Różyło

Benatallah

et al. 2017

Eur Food Res Technol

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“…Compared with autoclaving–cooling‐treated LS, the values of G′ and G″ of LS with the independent additions of AG, CG, GG, and XN increased (Figure A,B). This suggests that strong interactions between LS and those hydrocolloids might exist in the composite system (Singh, Gevekea, & Yadav, ). Similar trends were observed for the tapioca starch (AG) (Singh et al., ), cassava starch (XN) (Leite, Nicoleti, Penna, & Franco, ) and pea starch (CG/GG) (Kim & Bemiller, ).…”

Section: Resultsmentioning

confidence: 99%

“…As shown in Figure C, the tan δ of LS system was decreased by AG and increased by CG, GG, and XN. The results suggested that LS–AG showed a more solid‐like behavior than LS during autoclaving–cooling processing, which might be related to the promotion of starch retrogradation and the more intensified structures (Singh et al., ). A contrary effect was observed for the LS–CG, LS–GG, and LS–XN blends that were more viscous‐like than LS alone, resulting in a lower resistance to deformation.…”

Section: Resultsmentioning

confidence: 99%

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Zheng

Luo

et al. 2019

Journal of Food Science

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The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving–cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS–AG showed the increases in syneresis, tan δ (more solid‐like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm−1 in Raman spectra and the ratio of absorbance 1047 cm–1/1022 cm–1 (R1047/1022) in FT–IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm−1, and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving–cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. Practical Application Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving–cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving–cooling process, especially to control starch retrogradation.

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“…Pasting properties of kudzu starch and kudzu starch–xanthan gum mixtures were determined according to previous studies with some modifications . Briefly, starch or starch–xanthan mixtures (1.02 g) (xanthan gum at 0.5–2.0%, w/w) were mixed thoroughly with distilled water (mass 17 g), and the mixtures were transferred to the canister of a rheometer (ST24‐2D/2 V/2V‐30‐SN33779, Anton Paar, Graz, Austria).…”

Section: Methodsmentioning

confidence: 99%

The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch

et al. 2020

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The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu (Pueraria lobata) starch pastes. The flow behavior index (n) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic (G′) and viscous (G″) moduli increase in the presence of xanthan gum, suggesting a strong interaction between xanthan gum and kudzu starch in the composite system. All concentrations of xanthan gum result in increased elasticity (G′ > G″). Pasting properties reveal that the peak and final viscosity of the xanthan gum–kudzu starch dispersion decreases with the increasing concentration of xanthan gum, highlighting the importance of xanthan gum in controlling overall viscosity. The addition of xanthan gum also decreases the hydrolysis of kudzu starch during in vitro digestion.

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Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic

Cited by 104 publications

References 47 publications

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch

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