Effects of food gums on viscosities of starch suspensions during pasting

Shi, Xiaohong

doi:10.1016/s0144-8617(01)00369-1

Cited by 336 publications

(208 citation statements)

References 24 publications

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“…This system is a cheaper alternative to the RVA and the Brabender viscoamylographs and enables the evaluation of viscosity during the heating and cooling of the starch paste (SHI; BEMILLER, 2002). The system was equipped with a small sample adaptor (model SC4-13RPY) and a special spindle model MVS1Y -Flag Impeller Spindle for suspensions.…”

Section: Apparent Viscositymentioning

confidence: 99%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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Section: Apparent Viscositymentioning

confidence: 99%

Cassava starch in the Brazilian food industry

Demiate¹,

Kotovicz²

2011

Ciênc. Tecnol. Aliment.

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“…They are easily dissolved or dispersed in water and under appropriate conditions can produce an increase in viscosity (Salazar-Montoya et al 2002). Starches and gums are often used together in food systems to provide proper texture, control moisture, and water mobility, improve overall product quality and stability, reduce costs, and facilitate processing (Shi and BeMiller 2002;Mali et al 2003). Properties of one hydrocolloid can often be modified by interaction with other gums (Jana et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

2011

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Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P<0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

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“…A variety of combinations have been investigated in terms of viscography, using starch from normal corn, waxycorn, regular rice, glutinous rice, tapioca, potato, or wheat pasted in the presence of guar gum, xanthan gum, gellan gum, alginate, i-carrageenan, κ-carrageenan, carboxymethylcellulose, or hydroxypropylmethylcellulose (Shi and BeMiller, 2002). The addition of xanthan gum or carboxymethylcellulose (0.4%) decreased the viscosity of potato starch paste (3.6% starch), while increasing the viscosity of other starch pastes during gelatinization.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Earlier onset of viscosity increases at the lower starch concentration is attributable to enhanced molecular associations between each galactomannan and leached amylose (Christianson et al, 1981;Shi and BeMiller, 2002), and the M w -independence can be explained by a fixed chain-length of amylose that participates with the molecular associations. Amylose leaching occurs as a trigger of starch swelling.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

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Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

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Effects of food gums on viscosities of starch suspensions during pasting

Cited by 336 publications

References 24 publications

Cassava starch in the Brazilian food industry

Cassava starch in the Brazilian food industry

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

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