Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

Lan, Yu-Chieh; Lai, Lih-Shiuh

doi:10.1016/j.foodhyd.2022.108245

Cited by 11 publications

(4 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Von Borries-Medrano et al [ 22 ] reported the same results after the addition of tara gum, guar gum, and locust bean gum to tapioca starch. Additionally, Lan and Lai [ 23 ] observed a similar trend for water caltrop starch after the incorporation of konjac glucomannan, guar gum, and xanthan gum. They stated that the pasting temperature and peak time was increased by increasing the concentration of gums and attributed this behavior to the competition between starch and gums for the available water.…”

Section: Resultsmentioning

confidence: 68%

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

Hedayati

Ansarifar

Tarahi

et al. 2023

Gels

View full text Add to dashboard Cite

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze–thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

show abstract

Section: Resultsmentioning

confidence: 68%

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

Hedayati

Ansarifar

Tarahi

et al. 2023

Gels

View full text Add to dashboard Cite

show abstract

“…Glycerol is more likely to form hydrogen bond interaction with starch molecules, which is manifested as an increase in viscosity of the TPS paste. The TPS sample with only D-mannitol as the plasticizer showed higher PV, TV, BDV, FV, and SBV than those with the mixed plasticizers, possibly because of the competition between D-mannitol and starch for water and the entanglement of amylose ( 52 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

Xu,

Wang,

Gao

et al. 2024

Front. Nutr.

View full text Add to dashboard Cite

In this study, thermoplastic starch (TPS) was prepared by melt extrusion process, in which glycerol and/or D-mannitol were used as plasticizers, and the effect of different glycerol/D-mannitol ratios (4:0, 3:1, 2:2, 1:3, and 0:4) on the physicochemical properties of the extruded starch samples was investigated. The short-range molecular order, crystallization, gelatinization, thermal stability, and thermal properties of the TPS samples were analyzed through attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), rapid visco analysis (RVA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results showed that the crystallinity and short-range molecular order of the TPS samples increased with increasing glycerol content. Conversely, the water absorption index (WAI) and water solubility index (WSI) of the TPS samples decreased with increasing glycerol content. In addition, the TPS samples with higher glycerol content exhibited higher gel and thermal stabilities. This study provides a theoretical basis for starch extrusion and plasticization in the preparation of TPS-based materials with specific properties.

show abstract

“…It is well known KGM can self-associate to form a thermally irreversible gel network in the alkali environments ( Yang, Li, Li, Li, et al, 2020 ). Therefore, XG, GG, and KGM were commonly chosen as representative food polysaccharides to improve the properties of food polymers ( Lan & Lai, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Hu,

Bian,

Chen

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum

Cited by 11 publications

References 48 publications

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

Effect of glycation with three polysaccharides on the structural and emulsifying properties of ovalbumin

Contact Info

Product

Resources

About