Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Abstract

Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.

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

“…Similar findings were reported by Leite et al. () for cassava starch with the addition of CG, in which CG was dispersed like a thin sheet in the aqueous medium containing cassava starch, suggesting no interaction between the gum and cassava starch. The coating effects of hydrocolloids might limit amylose leaching and swelling, and weaken the intermolecular amylose–amylose interactions, which could lead to changes in pasting properties and the ordered structure of the starch (Bemiller, ; Lascombes et al., ).…”

“…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, ). The tan δ is the ratio of G′ and G″ .…”

“…The tan δ is the ratio of G′ and G″ . The lower the tan δ value, the more solid‐like the behavior and the higher the stress required to break the interparticle bonding of starch gum (Achayuthakan & Suphantharika, ; Leite et al., ). As shown in Figure C, the tan δ of LS system was decreased by AG and increased by CG, GG, and XN.…”

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…The lowest protein content in this study was 3.1 g.100mL The analysis of the rheological behavior of the formulations (Table 3) showed that the use of both carrageenan and pectin (50%/50%), sample D, resulted in a beverage whose apparent viscosity was higher than the beverages in which both thickeners were found separately (samples A and B, respectively). According to Leite et al (2012), when carrageenan is combined with other hydrocolloids, such as starch and pectin, it acts more efficiently on the rheological properties of food.…”

Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums

“…In starch and gum mixture, gums can form association with starch chains via hydrogen bonds, and/or compete with starch for water (Achayuthakan & Suphantharika, 2008;Chaisawang & Suphantharika, 2006;Leite, Nicoleti, Penna, & Franco, 2012), which possibly interrupts the intermolecular association of starch chains. But the effects of molecular structure and addition level of gums on solubility are not clear.…”