Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

Hussain, Shahzad

doi:10.17221/243/2015-cjfs

Cited by 18 publications

(11 citation statements)

References 37 publications

(42 reference statements)

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“…In a previous study Pongsawatmanit, Chantaro and Nishinari [ 4 ], the authors reported a linear increase in the percentage of syneresis (8–20) in tapioca starch-xanthan gum mixtures during 8 freeze-thaw cycles. The results of the present study are well supported by findings of three previous studies Alamri, Mohamed and Hussain [ 12 , 13 ] and Hussain [ 51 ] where linseed and okra gum were mixed with rice, corn, and sorghum starches.…”

Section: Resultssupporting

confidence: 92%

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Hussain

Mohamed

Alamri

et al. 2020

Foods

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Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97–0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36–0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G′ > G″. The magnitudes of G′ and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.

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Section: Resultssupporting

confidence: 92%

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Hussain

Mohamed

Alamri

et al. 2020

Foods

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“…Increase in hardness could be attributed to the development of hydrogen bonds between starch polymers and gum macromolecules directed to the gel firmness [37]. The increase in hardness with the addition of gum was in accordance with the previous studies that the hardness of starch gels increased with gum addition [37,38]. In contrast, a reducing trend was noticed with 2.0% xanthan while 0.5%…”

supporting

confidence: 89%

“…Furthermore, the reduction in enthalpy also related to the restriction of amylopectin chain movement in the presence of gums which also competed for available water with amylose and amylopectin [44]. The results were consistent with Huang [6] and Hussain [38] who reported a decrease in the enthalpy of sweet potato and rice starch with the addition of locust bean and flaxseed gum, respectively. However, conflict was observed as gelatinization enthalpy was significantly increased only at the 2.0% gum concentration with cress and okra gum.…”

supporting

confidence: 81%

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Shahzad

Hussain

Alamri

et al. 2019

International Journal of Polymer Science

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Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

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“…Следует отметить, что полисахариды семян льна играют роль структурообразователя, подобно используемым для этой цели крахмалам. Например, в работе (Hussain, 2015) показано улучшение качества гелей при частичном замещении рисового крахмала полисахаридами семян льна (3, 6, 9, 12%).…”

Section: дляunclassified

Полисахариды Семян Льна: Практическое Применение

Цыганова¹,

Миневич²,

Osipova³

2019

ХиПС

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Структура питания и пищевой статус населения относятся к числу важнейших показателей социально-экономического развития страны. Учитывая значение питания в развитии хронических заболеваний, рекомендации ВОЗ и врачей, особое значение и актуальность имеют производство и повышение потребления продуктов растительного происхождения, как источника, прежде всего, пищевых волокон. Большую часть пищевых волокон представляют некрахмальные полисахариды. Одним из перспективных источников хорошо растворимых полисахаридов являются семена льна. Благодаря удовлетворительным функционально-технологическим свойствам, полисахариды семян льна представляют практический интерес аналогично таким пищевым ингредиентам, как камеди гуара, ксантана, рожкового дерева и др. Исследование выполнено с целью оценки перспективности практического применения полисахаридов семян льна (ПС комплекса) для создания функциональных и специализированных мучных кондитерских изделий. Установлено оптимальное содержание (0,1%) ПС комплекса в технологии традиционных и безглютеновых МКИ типа маффинов. Показана возможность получения безглютеновых маффинов без использования крахмала. Маффины как традиционные, так и безглютеновые, с ПС комплексом семян льна характеризовались повышенной влажностью. Замена 15% пшеничной /или кукурузной муки на льняную либо измельченные семена льна в присутствии ПС комплекса не ухудшали качества маффинов, увеличивали пищевую ценность изделий, снижая при этом их калорийность.

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Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

Cited by 18 publications

References 37 publications

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

Полисахариды Семян Льна: Практическое Применение

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