Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum

Yadav, Kavita; Yadav, B. S.; Yadav, Ritika B.; Dangi, Nidhi

doi:10.1007/s11694-018-9884-3

Cited by 40 publications

(27 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This behavior of xanthan gum could be due to lack of interaction with amylose which allows the formation of the strong network leading to higher FV. The same results were reported by [17]. On the contrary, cress seed exhibited the least FV compared to the control which is consistent with its behavior regarding the other RVA parameters or possibly its ability to interact with amylose and prevent its retrogradation.…”

Section: Resultssupporting

confidence: 87%

“…Similar trends were noticed with other gums, but xanthan gum increased the PV by 614 mPa•s and 3116 for the 0.5 and 2.0% concentrations, respectively. Similar findings were reported for Colocasia starch with xanthan gum [17]. Therefore, if we consider the starch system as biphasic, the effect of gum on the PV is predominantly due to how the gum interacts with the leached amylose in the continuous phase.…”

Section: Resultssupporting

confidence: 84%

“…At higher xanthan concentration, the xanthan-amylose association seems to appear with more intensity which results in a dramatic decrease in the SB [12]. The results were positively correlated with the finding of Leite et al [12] and Yadav et al [17] who studied the effect of xanthan on cassava and Colocasia starch, respectively. In contrast, a significant increase was noticed in SB with all other gums.…”

Section: Resultssupporting

confidence: 80%

“…FV of native sweet potato starch was 3730 mPa•s which increased up to 4553 mPa•s with the addition of 2.0% xanthan gum. It might be due to the thickening effect of the gum that results in a raise in the viscosity of the continuous phase and overall suspension [17]. FV increased mainly due to the interaction between the gum and starch with the water released after granule rupture.…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Shahzad

Hussain

Alamri

et al. 2019

International Journal of Polymer Science

View full text Add to dashboard Cite

Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

show abstract

Section: Resultssupporting

confidence: 87%

Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Shahzad

Hussain

Alamri

et al. 2019

International Journal of Polymer Science

View full text Add to dashboard Cite

show abstract

“…It was might be due to the thickening effect of the xanthan that results in raise in the viscosity of continuous phase and overall suspension. Similar results were reported by Yadav et al [22] while working with colocasia starch and xanthan gum. The substantial decrease in the final viscosity values with all other gums at both levels were detected except with fenugreek that was at 0.5% concentration (6207 cP), almost close to the control (6146 cP) but with 2.0% concentration (6330 cP) it was significantly higher than the control as shown in Table 1.…”

Section: Pasting Properties Of Starch Gum Blendssupporting

confidence: 89%

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Shahzad

Hussain

Mohamed

et al. 2019

Foods

View full text Add to dashboard Cite

The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

show abstract

The impact of cellulose nanocrystals on the rheology of sodium carboxymethyl cellulose and sodium alginate

Cui

et al. 2022

J of Applied Polymer Sci

View full text Add to dashboard Cite

At present, the physical properties of hydrocolloids limit their wide application in food industry. To improve the viscoelasticity of sodium carboxymethyl cellulose (CMC) and sodium alginate (SA), cellulose nanocrystals (CNCs) were added into CMC and SA solutions to regulate the non‐Newtonian flow behaviors of composite systems under different conditions. The rheological properties of CMC/CNCs or SA/CNCs composite systems were studied using steady rheological measurements, dynamic rheological measurements, and creep compliance experiments. It was found that the viscosities and elastic modulus of CMC were positively related to CNCs concentrations in acid, neutral or alkaline environments. When the CNCs content was higher than 5% at pH 9.45, the gelation of CMC was accelerated, and the gelation strength was increased. The damping factor of SA decreased with increasing calcium ions contents. When calcium ions content was higher than 0.07%, the damping factor of SA was less than 1, indicating that SA system achieved gel transformation. The effect of CNCs on the apparent viscosity, shear stress, and storage modulus of CMC was more obvious in comparison to that of SA. Overall, as a rheology modifier, CNCs can minimize the contents of food colloids in any functional fluid while maintaining the thickening rheology.

show abstract

Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum

Cited by 40 publications

References 56 publications

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

The impact of cellulose nanocrystals on the rheology of sodium carboxymethyl cellulose and sodium alginate

Contact Info

Product

Resources

About