Use of centrifugation–filtration for determination of syneresis in freeze–thaw starch gels

Charoenrein, Sanguansri; Tatirat, Orawan; Muadklay, Janya

doi:10.1016/j.carbpol.2007.11.012

Cited by 63 publications

(34 citation statements)

References 10 publications

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“…This decrease was likely from the changes in gel structure to sponge‐like structure. This structure easily reabsorbed most of the extruded water if the water separation was too slow . Similar observations for amaranth, maize, cowpea, chickpea and rice starch gel have been reported .…”

Section: Resultssupporting

confidence: 83%

Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India

2013

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Physicochemical, functional, textural and colour characteristics of starches from four North‐East Indian taro cultivars namely, Ahina, Muktakashi, JCC37 and JCC57 were examined. The starch granules were irregular and polygonal in shape and average size of the granules varied from 2.49 to 3.29 µm. All the cultivars presented A‐type XRD pattern, which is a characteristic of cereal starches. The FT‐IR spectra obtained for the four starch samples were similar in the form and intensity of the major peaks. The gelatinization temperatures (Tp) of Ahina, Muktakashi, JCC37 and JCC57 starches were 73.33, 70.61, 83.33 and 80.01°C, respectively. The Tp of JCC37 and JCC57 were much higher compared to Ahina and Muktakashi starch. The swelling and solubility of the starches were not much different from each other and were comparable to rice starch. Pasting temperatures of the starch pastes ranged from 83.3 to 87.2°C and were higher compared to rice or taro starches reported by other authors, but were closer to maize starch. The starch pastes had less lightness and texture was found to be less firm. Freeze–thaw stability of the starch gels were poor making it unsuitable for foods subjected to refrigeration.

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Section: Resultssupporting

confidence: 83%

Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India

2013

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“…Syneresis measurement followed the method of Charoenrein et al (2008). The thawed starch gel samples were removed from their syringes and put in a cylindrical plastic tube with a perforated bottom which was covered with filter paper (Whatman No.…”

Section: Syneresis Measurementmentioning

confidence: 99%

“…The preparation of starch gel followed the method of Charoenrein et al (2008). Rice starch suspension (8% total solid w/w wet basis) was heated to 80°C for 25 min.…”

Section: Starch Gel Preparationmentioning

confidence: 99%

Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels

Charoenrein

Preechathammawong

2010

Journal of Food Engineering

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“…The rearrangement of macromolecules often occurred during freeze‐thaw treatment. After the treatment, starch gel also lost some water …”

Section: Resultsmentioning

confidence: 99%

Effect of freeze‐thaw pretreatment on thermal drying process and physicochemical properties of chitosan

Zhang

Xia

2014

J of Applied Polymer Sci

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The effect of freeze‐thaw pretreatment on the thermal drying process and physicochemical properties of chitosan was investigated in this study. Results showed that the freeze‐thaw treatment changed the form of chitosan paste and reduced 75.6–77.7% of the water content. The freeze‐thaw treatment decreased the drying time of chitosan from 16–19 h to 2.75–4 h and the dried product was loosely packed powder. After freeze‐thaw treatment, the molecular weight of chitosan was unchanged during the thermal drying. The heat‐induced browning effect of chitosan during drying was greatly alleviated by the pretreatment. Furthermore, the pretreatment increased the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging activity of dried product by 40.4–59.8%. The molecular weight, color, and DPPH radical‐scavenging activity of the pretreated dried chitosan product were close to those of freeze‐dried product. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 41017.

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Use of centrifugation–filtration for determination of syneresis in freeze–thaw starch gels

Cited by 63 publications

References 10 publications

Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India

Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North-East India

Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gels

Effect of freeze‐thaw pretreatment on thermal drying process and physicochemical properties of chitosan

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