Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

Hood, L. F.; Seifried, A. S.

doi:10.1111/j.1365-2621.1974.tb01003.x

Cited by 19 publications

(8 citation statements)

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“…When thawed, the ice crystals melt to form a mixture of water and gel. The freeze-thaw stability of starch gels has been evaluated by measuring the quantity of liquid that can be separated from a thawed gel after centrifugation [1][2][3][4][5]. Differential scanning calorimetry (DSC) has also been employed to assess the freeze-thaw stability of starch gels by measuring the retrogradation enthalpy after a number of freeze-thaw cycles [6][7].…”

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confidence: 99%

Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour

et al. 2002

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Retrogradation of starch gels (starch pastes) is often enhanced when they are subjected to freezing and thawing treatments. During freezing, the gel can separate into fractions by the formation of ice crystals, such that the starch is concentrated in a non-ice phase. When thawed, the ice crystals melt to form a mixture of water and gel. The freeze-thaw stability of starch gels has been evaluated by measuring the quantity of liquid that can be separated from a thawed gel after centrifugation [1][2][3][4][5]. Differential scanning calorimetry (DSC) has also been employed to assess the freeze-thaw stability of starch gels by measuring the retrogradation enthalpy after a number of freeze-thaw cycles [6][7]. White et al.[6] measured the retrogradation enthalpy of starch gels subjected to ten freeze-thaw cycles by heating them up to 120 °C. They showed that waxy maize and regular maize starch samples recovered 58% and 59% of the initial gelatinization enthalpies, respectively. Maquenne [8] investigated the effect of temperature on the rate of retrogradation and found that the rate of retrogradation of potato starch paste increased as the temperature decreased. Woodruff and McMasters [9] investigated the micro-structural change produced by freezing starch gels and they were among the first to conclude that freezing of starch gel could cause retrogradation. Albrecht et al.[10] examined the effect of freezing, storage and thawing on common maize starch gels. These freeze-thaw cycle procedures were employed to study retrogradation of potato starch gels and to develop techniques that improved the properties of processed potato starch granules [11][12]. The objective of our work was to investigate the effects of freezing and thawing techniques on freeze-thaw stability of starch gels. The use of liquid nitrogen in a cryogenic quick freezing (CQF) process and more traditional freezing, as well as thawing by different methods, were studied.The freeze-thaw stabilities of three different rice flour gels (amylose rice flour with 28% amylose, Jasmine rice flour with 18% amylose and waxy rice flour with 5% amylose) were studied by first freezing at -18 °C for 22 h and subsequent thawing in a water bath at 30 °C, 60 °C and 90 °C, or by boiling in a microwave oven. The freeze-thaw stability was determined for five cycles. Starch gels thawed at higher temperature exhibited a lower syneresis value (percent of water separation) than those thawed at lower temperature. Amylose rice flour gels gave the highest syneresis values (especially at the first cycle). The Jasmine rice flour gels gave a higher syneresis value than the waxy rice flour gel. Except for freezing by storage at -18 °C and thawing at 30 °C, there was no separation of water at any cycle when waxy rice flour gel was thawed at any temperature, irrespectively of the freezing methods used. Cryogenic Quick Freezing (CQF) followed by storage at -18 °C and then thawing (by boiling or by incubation at any other temperatures) gave lower syneresis values than all comparable samples fr...

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confidence: 99%

Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour

et al. 2002

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“…The freeze-thaw stability of starch gels has been evaluated by measuring the amount of liquid separated from the gels after centrifugation (Hood and Seifried 1974, Hoover et al 1988, Takahashi and Seib 1988, Wu and Seib 1990, Eliasson and Kim 1992. The centrifugation conditions need to be carefully controlled when using this method since the extent of syneresis measured depends upon the force applied during centrifugation (Eliasson and Kim 1992).…”

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Freeze‐Thaw Stability of Three Waxy Maize Starch Pastes Measured by Centrifugation and Calorimetry

Yuan

Thompson

1998

Cereal Chem

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“…During starch retrogradation, the amylose molecules begin to reassociate and new hydrogen bonds are formed between these molecules. These changes led to the release of water molecules . However, the higher syneresis in HAMS, which was independent of the presence of GMS, corresponded to the free water amount that had not been absorbed during the experiment because the HAMS was not completely gelatinized as discussed before.…”

Section: Resultsmentioning

confidence: 79%

“…Syneresis and transparency were determined in starch gels and starch–GMS gels (8% w/v) stored at 7°C for 10 days, according to the methods described by Hood and Seifried and Craig et al , respectively.…”

Section: Methodsmentioning

confidence: 99%

Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

Garcia

Franco

2014

Starch Stärke

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The effect of different concentrations (1, 2, and 3% w/w) of glycerol monostearate (GMS) on gelatinization behavior of normal maize starch (NMS), waxy maize starch (WMS), and high amylose maize starch (HAMS) was evaluated. Leaching of amylose and solubility decreased in all starches with added GMS. Gelatinization temperatures increased in NMS but there was no change in WMS. During first heating in DSC, only NMS with added GMS displayed the dissociation peak of amylose–lipid complex. In cooling the exothermic peaks (∼74°C) confirmed the recrystallization of inclusion complexes in NMS and HAMS. In second heating, the complex enthalpy increased in NMS and HAMS while WMS with added GMS did not display any transition peak of inclusion complex. Pasting temperature increased in NMS and was not altered in WMS as GMS was added. Addition of GMS decreased retrogradation and syneresis, and increased paste transparency in NMS and WMS. The results indicated inclusion complex formation in NMS and HAMS. The whole emulsifier amount complexed with amylose in NMS when 1% GMS was added, while 3% GMS was necessary in HAMS. A slight increase in paste viscosity at ∼ 70°C during cooling among the decrease in leached amylose, solubility, retrogradation, and gelatinization enthalpy evidenced interactions between few amylose molecules and/or longer amylopectin branched chains with GMS in WMS.

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Effect of Frozen Storage on the Microstructure and Syneresis of Modified Tapioca Starch‐milk Gels

Cited by 19 publications

References 2 publications

Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour

Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour

Freeze‐Thaw Stability of Three Waxy Maize Starch Pastes Measured by Centrifugation and Calorimetry

Effect of glycerol monostearate on the gelatinization behavior of maize starches with different amylose contents

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