Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Tárrega, Amparo; Vélez‐Ruiz, Jorge Fernando; Costell, E.

doi:10.1016/j.foodres.2005.03.002

Cited by 37 publications

(25 citation statements)

References 22 publications

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“…1, the flow curves in the plot of shear stress vs. shear rate were concave upwards, indicating that all samples exhibited shear thinning behaviors. The shear thinning properties of cross-linked starch dispersions have been observed in preceding studies (28). The addition of hydrocolloids resulted in a distinct increase in the shear stress which seemed to be more dominant with increasing concentrations.…”

Section: Resultssupporting

confidence: 63%

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Lee

Yang

Bae

et al. 2012

Food Sci Biotechnol

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The pasting and rheological properties of resistant starch-type 4 (RS4) and hydrocolloid mixtures were characterized at 2 different concentrations (0.1 and 0.5%, w/v). When RS4 was mixed with 2 hydrocolloids (pectin and xanthan gum), there was the overall tendency that both swelling power and solubility of the RS4 suspensions significantly increased. Steady shear measurements showed that the RS4 and hydrocolloid samples exhibited shearthinning behaviors which could be well characterized by the Power law model. A dramatic increase in the viscosity by xanthan gum was also observed, compared to pectin. In addition, dynamic oscillatory tests indicated that the RS4 and hydrocolloid mixtures exhibited more elastic properties with less frequency dependence, compared to RS4 alone. Also, the viscosities of the RS4 suspensions during pasting increased with increasing concentrations of the hydrocolloids used and these effects became significantly dominant when xanthan gum was incorporated.

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Section: Resultssupporting

confidence: 63%

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Lee

Yang

Bae

et al. 2012

Food Sci Biotechnol

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“…1 appear to be contrary to those observed by Goel et al, Yang et al, Shim and Mulvaney, and Ravindra et al, who measured an improvement of gel strength when protein content (casein or WPI) in starch-based products was increased. Also, Tárrega et al (2005) reported an increase in the viscosity of starch dispersions when milk was substituted for water at the same starch concentration. The solids in milk will add to the overall viscosity, and if the solids content of the milk had been compensated for, a different trend could have been observed.…”

Section: Pasting Measurementsmentioning

confidence: 94%

Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser

Sopade¹,

Hardin²,

Fitzpatrick³

et al. 2006

International Journal of Food Engineering

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Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 -100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate (about 96% solids basis) were used. Mixtures with whey isolates were generally more viscous than those with whey concentrates, and this was attributed to fewer non-protein milk components in the former. Whey protein concentrates and isolates reduced the peak, trough and final viscosities of the mixtures, but the breakdown and setback ratios of the mixtures were increased. The gelatinisation temperature increased with whey substitutions indicating that whey protein delayed starch gelatinisation. The temperature of fastest viscosity development decreased as the amount of whey was increased. Whey protein isolate generally exercised a lesser effect than the concentrate. At between 40 -50% whey substitutions, the dominant phase changed from starch to protein irrespective of the source of the whey protein. An additive law poorly defined selected RVA parameters. Both macromolecules interacted to define the viscosity of the mixture, and an exponential model predicted the viscosity better than the additive law. The results obtained in this study are discussed to assist the understanding of extrusion processing of starch-whey systems as models for wheyfortified snack and ready-to-eat foods.

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“…Recently, Abu-Jdayil and Mohameed (2004) studied the time-dependent flow properties of native starch-milk-sugar pastes and observed that the degree of thixotropy increased significantly with starch concentration. Ta´rrega, Ve´lez-Ruiz, and Costell (2005) analysed the influence of whole milk on the flow of dispersions of different cross-linking modified starches compared with aqueous dispersions at the same starch concentrations. They observed that substitution of milk by water caused an increase in the hysteresis loop area and that the samples that showed antithixotropy in water (6% maize starch concentration) showed thixotropy in milk dispersions.…”

Section: Flow Behaviourmentioning

confidence: 99%

Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts

Tárrega

Costell

2006

International Dairy Journal

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145

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Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

Cited by 37 publications

References 22 publications

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4)

Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser

Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts

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