Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Zhai, Yuheng; Xing, Jiali; Luo, Xiaohu; Zhang, Hao; Yang, Kai; Shao, Xingfeng; Chen, Kaihe; Li, Yanan

doi:10.3390/foods10102419

Cited by 15 publications

(21 citation statements)

References 38 publications

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“…The authors attributed this observation to the fact that the pectin formed hydrogen bonds with the waxy rice starch molecules, which interfered with the formation of ordered structures during starch retrogradation. This implies that the pectin content in the TMS14F1035P0004 gari may be high and that of the TMS15F1467P0011 gari may be low, hence the lower hardness of the eba prepared from TMS14F1035P0004 gari [22]. This observation was also supported by Gafuma et al [23].…”

Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...supporting

confidence: 54%

“…Hardness is defined as an indicator of the most direct response to taste, which has a direct relationship with chewiness, gumminess, and cohesiveness in the texture profile analysis [3]. It was reported by Zhai et al [22] that the hardness of the blends of waxy rice starch and pectin gels significantly decreased with the increase in pectin inclusion. The authors attributed this observation to the fact that the pectin formed hydrogen bonds with the waxy rice starch molecules, which interfered with the formation of ordered structures during starch retrogradation.…”

Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...mentioning

confidence: 99%

“…This implies that the eba prepared from the TMS13F1343P0004 gari may be more adhesive compared to that prepared from the TMS15F1482P0098 gari [3]. Zhai et al [22] reported that the decrease in adhesiveness in the blends of waxy rice starch and pectin gels with the increase in the pectin content may be associated with the covering of the starch molecules by the pectin, resulting in reduced starch-to-starch hydrophobic interaction. Consequently, the low adhesiveness of the eba prepared from TMS15F1482P0098 gari may be attributed to the high pectin content.…”

Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...mentioning

confidence: 99%

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Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

Awoyale¹,

Olatoye²,

Maziya‐Dixon³

2023

Utilization of Pectin in the Food and Drug Industries

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The textural attributes of cooked gari (eba) and fufu dough may be affected by the pectin content of the cassava roots; thus, exploring the interaction between pectin and the texture attributes of processed products such as gari and fufu may assist the processors and consumers of the product. The pectin and starch contents, and the composition of the amylose/amylopectin ratio, influence most of the textural changes in roots and tubers during processing, and subsequent preparation for consumption. The textural characteristics of the cooked gari (eba) and fufu dough that may be influenced by the pectin content of the cassava roots include hardness, adhesiveness, gumminess, and moldability/cohesiveness. However, there is presently little or no information on the direct relationship between the pectin content of different cassava varieties and the textural attributes of the cooked gari and fufu dough; therefore, there is a need to evaluate the effect of pectin in different cassava varieties on the textural attributes of cooked gari and fufu dough. This will guide gari and fufu producers on the right varieties to be used for gari and fufu to maintain the textural characteristics of the cooked gari and fufu dough preferred by the consumers.

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Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...supporting

confidence: 54%

Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...mentioning

confidence: 99%

Section: Textural Attributes Of Cooked Gari (Eba) and Possible Influe...mentioning

confidence: 99%

See 1 more Smart Citation

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

Awoyale¹,

Olatoye²,

Maziya‐Dixon³

2023

Utilization of Pectin in the Food and Drug Industries

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“…It is known that noncovalent intermolecular interactions such as hydrogen bonding are the most common and important interaction types between biopolymers [ 46 , 47 ]. It is predicted that the extended chain form promoted the interaction between amylose and guar gum via a noncovalent bond, thereby enhancing the elasticity and pseudo-plasticity of the system [ 39 , 48 ]. On the contrary, the locust bean gum-containing system exhibited pronounced viscous properties, as evidenced by the higher tan( δ ) and G ″ values ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…The freeze–thaw stability of RS in the presence or absence of gums was determined following the method of Zhai et al [ 39 ] with some modifications. Samples were prepared as described in Section 2.2 .…”

Section: Methodsmentioning

confidence: 99%

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Zuo

et al. 2022

Foods

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Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze–thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch–gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze–thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze–thaw stability.

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Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment

Li,

Liu,

et al. 2023

Cereal Chem

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Background and ObjectivesRice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments (atmospheric pressure cooking, high‐pressure cooking, atmospheric steam, microwave heating, and extrusion cooking) were investigated for their effect on the gel properties of indica rice flour.FindingsStabilized rice bran could enhance the hydration properties and increase the enthalpy value of rice flour. The gelatinization properties indicated that the viscosity and fluidity of the rice paste were increased, and the aggregation and rearrangement of rice starch were promoted. From the rheological properties, stabilized rice bran enhanced the viscoelasticity of the rice flour gel. In addition, the stabilized rice bran could also reduce the yield of freeze‐thawing water of the rice flour gel. Rice bran with thermal treatments can significantly improve the gel properties of indica rice flour.ConclusionsIndica rice flour mixed with stabilized rice bran showed significant improvements in hydration, gelatinization, rheological properties, and freeze‐thaw stability.Significance and NoveltyIt is potential for the application of the gel from rice flour with stabilized rice bran in the starch‐based food industry.

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Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Cited by 15 publications

References 38 publications

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel

Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment

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