Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

Pongsawatmanit, Rungnaphar; Chantaro, Prawta; Nishinari, Katsuyoshi

doi:10.1016/j.jfoodeng.2013.03.010

Cited by 41 publications

(21 citation statements)

References 30 publications

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“…Nonstarch hydrocolloidal polysaccharides, particularly guar gum, xanthan gum, and carrageenan and, to a lesser extent, konjac glucomannan, pentosans, gellan, pectin, pullulan, alginate, inulin, okra gum, locust bean gum, corn fiber gum, carboxymethylcellulose, hydroxypropylmethylcellulose, and tea polysaccharide, have all been studied for their effect on starch retrogradation (Zhou and others ; BeMiller ; Alamri and others ; Correa and others ; Chen and others ; Pongsawatmanit and others ; Witczak and others ; Qiu and others ). As pointed out by BeMiller (), no general conclusions on the effect of hydrocolloids on starch retrogradation have been reached.…”

Section: Factors Influencing Starch Retrogradationmentioning

confidence: 99%

Starch Retrogradation: A Comprehensive Review

Wang

Copeland

et al. 2015

Comp Rev Food Sci Food Safe

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Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

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Section: Factors Influencing Starch Retrogradationmentioning

confidence: 99%

Starch Retrogradation: A Comprehensive Review

Wang

Copeland

et al. 2015

Comp Rev Food Sci Food Safe

1,245

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“…However an increase in hardness with increasing concentration of konjac has been reported in gels with native and pregelatinized cassava (Shanavas, Moorthy, Sajeev, Misra, & Sundazeem, 2010). On the other hand, the addition of xanthan has been shown to increase the initial storage young modulus of tapioca starch gels but to retard the retrogradation of the gels, leading to less firmer and brittle gels compared to pure starch gels over a cold storage period (Pongsawatmanit, Chantaro, & Nishinari, 2013). Also the presence of xanthan seems to lead to softer wheat starch gels (Seetapan, et al, 2013).…”

Section: Textural Properties Of the Gelsmentioning

confidence: 99%

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

et al. 2019

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The effect of Basil Seed Gum (BSG) on native and pre-gelatinized corn starch and flour gels was evaluated. With this purpose, the hydration, pasting, rheological, textural and microstructural properties of the mixed gels were analyzed. Xanthan was used as a comparison, as it presents comparable high zero shear viscosity to BSG. The presence of BSG led to greater water binding capacity and greater water absorption index of the starch and flours compared to the free-gum systems. In general BSG substantially increased the peak and final viscosities of the pastes, also leading to a raise in the viscoelasticity (G' and G") and hardness of the final gels, native or treated (pregelatinized starch and extruded flour). A more opened microstructure-compared to a homogeneous and dense matrix of the control native starch gels-with strands and a spider-like network of BSG across the pockets was detected. On the other hand, xanthan showed the opposite effect, decreasing the peak and final viscosities of the native systems, delaying the gelatinization process, and also leading to weaker gels of reduced viscoelasticity with opened honeycomb-like microstructures. However, for pregelatinized flour and starch the effect of xanthan was minimal.

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“…This is in accordance with results reported by Galkowska et al, who obtained gels with sucrose, pectin, and starch with weak viscoelastic character, and Cruz using starch suspensions. Moreover, interactions between pectin molecules and amylose interfere with network formation and result in weaker gels . These results suggest an interaction between pectin and starch, favoring the formation of weak gels.…”

Section: Resultsmentioning

confidence: 94%

“…Moreover, interactions between pectin molecules and amylose interfere with network formation and result in weaker gels. [28][29][30] These results suggest an interaction between pectin and starch, favoring the formation of weak gels.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

et al. 2019

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The aims of this research are: (1) to analyze textural, pasting, and rheological characteristics of gels made with Andean potato starch (APS) compared with commercial potato starch (CPS); (2) to assess the sensory texture features; and (3) to relate instrumental behavior to human perception. Ten starch‐pectin‐sucrose systems are elaborated: five with CPS and five with APS (at 2.5–3.5–4.5–5.5–6.5% starch concentrations), and characterized by textural profile analysis (TPA), back extrusion test (BET), rapid‐visco analyzer (RVA), oscillatory tests, and sensory analysis. The systems have a weak gel behavior. The samples having the lowest concentrations of both starches are associated with springiness, while those with the highest concentrations are associated with sensory firmness, gumminess, chewiness, consistency, PV, and G′. From 5.5%, effect of starch type is more important on gels behavior. Spreadability is the variable mostly affected by starch type and concentration.

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Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage

Cited by 41 publications

References 30 publications

Starch Retrogradation: A Comprehensive Review

Starch Retrogradation: A Comprehensive Review

The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties

Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception

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