Neutral hydrocolloids promote shear-induced elasticity and gel strength of gelatinized waxy potato starch

Fang, Fang; Luo, Xuan; BeMiller, James N.; Schaffter, Samuel W.; Hayes, Anna; Woodbury, Travest J.; Hamaker, Bruce R.; Campanella, Osvaldo H.

doi:10.1016/j.foodhyd.2020.105923

Cited by 43 publications

(19 citation statements)

References 44 publications

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“…AG addition decreased the viscosity of ink samples, for example, at 1/s, the viscosity of AG-0.3%, AG-0.6% and AG-0.9% samples were 313.75 Pa, 289.40 Pa and 273.30 Pa, respectively ( Table 1 ). Again, this can be probably attributed to the AG addition preventing the hydrogen bond formation as discussed above [ 26 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…reported that the addition of AG decreased the gel strength and hardness of fish gelatin because AG prevents the formation of hydrogen bonds. Fang, et al [ 27 ] also stated that AG addition weakened the elastic structures and gel strength of gelatinized waxy potato starch. Azam, et al [ 28 ] suggested that AG addition decreased the apparent viscosity of starch-orange concentrate gel system because of the breakdown of its structure in the presence of the protons.…”

Section: Resultsmentioning

confidence: 99%

“…In particular, the K decreased from 347.17 Pa·s n to 305.69 Pa·s n when AG concentration increased from 0.3% to 0.9%. Again, the prevention of formation of hydrogen bonds might have contributed to this effect [ 26 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…This was consistent with the results of yield behavior ( Figure 1 ) and viscosity profiles ( Table 2 ). Again, this might be because the AG addition prevented the hydrogen bond formation [ 26 , 27 ].…”

Section: Resultsmentioning

confidence: 99%

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3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Liu

Bhandari

Guo

et al. 2021

Foods

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With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% samples were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% samples could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

Liu

Bhandari

Guo

et al. 2021

Foods

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“…The addition of hydrocolloids is an economical, effective, and environmentally friendly approach for improving the properties of native starches. Non-starch hydrocolloids have been widely used to enhance the textural and rheological properties of native starch [9][10][11], owing to their high molecular weight and good water binding ability. Furthermore, the gelatinization process of native starch can be altered by hydrocolloids because of their water imbibition [12].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Liu

Chen

Fang

et al. 2021

Foods

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The addition of hydrocolloid is an effective method to improve the properties of native starch. However, few studies have investigated the effects of konjac glucomannan (KGM) on canna starch (CS). In this study, the effects of various KGM concentration on the pasting, rheological, textural, and morphological properties of CS were investigated. The addition of KGM significantly increased CS’s pasting viscosities. Incorporation of KGM in CS at a relatively high level (1.2% w/w) exerted a significant influence on the pasting properties of CS. The consistency coefficient of CS was notably increased by KGM (from 43.6 to 143.3 Pa·sn) and positively correlated positive with KGM concentration. KGM concentration at a relatively high level (1.2% w/w) increased the elasticities and cohesiveness of CS by 53.3% and 88.0%, respectively, in texture profile analysis. The polarized optical microscope images indicated that KGM played an important part in protecting the crystalline structure of CS during heating. A denser porous microstructure with a filamentous network was observed in gelatinized KGM/CS mixtures as compared with the CS control. This research advances the knowledge of interactions between KGM and CS and opens possibilities to improve rheological properties of CS and to develop its new functionalities with KGM addition.

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