Pasting Properties of Non‐waxy Rice Starch‐Hydrocolloid Mixtures

Song, Ji-Young; Kwon, Ji-Young; Choi, JunKyun; Kim, Young-Chang; Shin, Malshick

doi:10.1002/star.200500459

Cited by 73 publications

(39 citation statements)

References 20 publications

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“…On the other hand, CAR addition, starting from 0.25% concentration, slightly affected the pasting viscosities of the cassava starch. Song et al (2006) and Chaisawang and Suphantharika (2006) reported similar results when evaluating the pasting properties of mixtures of rice, and native and cationic cassava starches and different gums, among them, xanthan and guar gums. According to theses authors the higher peak, breakdown, and final viscosities of starch-gum mixtures, in comparison to starchwater, occurred because of the starch-gum system is biphasic with the gum located within the continuous phase.…”

Section: Pasting Propertiesmentioning

confidence: 66%

“…On the whole, at higher concentrations, this hydrocolloid caused a reduction in the SP of the mixture when compared to the starch-water system. Song et al (2006) observed a reduction in the SP of rice starch when guar, xanthan, and Arabic gums were added to this starch, but they observed an increase in the SP when gellan gum was used. These authors justified this reduction due to the osmotic pressure generated within the continuous phase of the gum resulting from the swelling of the starch phase.…”

Section: Dynamic Rheological Behaviormentioning

confidence: 95%

“…The use of hydrocolloids in starch-based products, due to their functional properties (mainly stabilizing), has been a good alternative to modify starches (enhance stability, modify texture, reduce costs, control moisture and retard retrogradation) (WEBER et al, 2009;SUPHANTHARIKA, 2008;LIU;ESKIN;CUI, 2006;SONG et al, 2006;SUPHANTHARIKA, , 2005.…”

Section: Swelling Power (Sp)mentioning

confidence: 99%

“…A synergic effect between hydrocolloid and starch has been observed by many researchers (BILIADERIS et al, 1997;SONG et al 2006;KIM;YOO, 2006), but the factors that influence this interaction are still not totally clear.…”

Section: Swelling Power (Sp)mentioning

confidence: 99%

“…Starch granules are composed of two polysaccharides, linear amylose, and branched amylopectin molecules held together by hydrogen bonds, either directly or via hydrate bridges (SONG et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

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Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.

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Section: Pasting Propertiesmentioning

confidence: 66%

Section: Dynamic Rheological Behaviormentioning

confidence: 95%

Section: Swelling Power (Sp)mentioning

confidence: 99%

Section: Swelling Power (Sp)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

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The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non‐starch Polysaccharides in a Starch Gel System

et al. 2008

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Non‐starch polysaccharides (NSPs) and celite (used as inert filler) were incorporated into wheat flour and wheat starch paste preparations at levels of 1, 2.5, and 5% in both addition and replacement modes. Pasting properties of gums were compared using a Rapid Visco Analyser. Use of guar gum and locust bean gum elevated the peak and final viscosities of the resulting pastes (when used in either addition or replacement modes), whereas arabic gum significantly reduced the peak and final viscosity properties of the pastes. Samples which comprised wheat starch yielded higher peak and final viscosity characteristics compared to wheat flour containing samples, however higher breakdown and setback values were observed for samples using wheat flour as a base compared to wheat starch. The firmness of the gels (as determined using a texture analyser) increased with the use of wheat starch compared to wheat flour. Little significant difference was observed between NSP used and mode of application (replacement or addition). In vitro starch degradation was conducted on the wheat flour gels. Guar gum and locust bean gum reduced the amount of starch degradation in these gels, whereas arabic gum and celite increased the amount of starch hydrolysis (or were similar to the control). The rate of starch hydrolysis appears to be related to the viscosity altering behaviour of the NSPs in a starch‐rich system. The results indicate that selection of NSPs is important as gum arabic has the potential to increase starch hydrolysis compared to the control.

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Physicochemical properties of high amylose rice starches purified from Korean cultivars

2010

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The physicochemical and pasting properties of high amylose rice starches isolated using alkaline steeping method from different Korean rice cultivars, Goamy2 and Goamy, and from imported Thai rice were examined. The protein and lipid contents of the Goamy2 starch were higher than those of the other two starches. The amylose and total dietary fiber contents were ranged from 31.4 to 36.8% and from 6.3 to 8.6%, respectively. Total dietary fiber was positively correlated to amylose content. Water binding capacity was higher in the Goamy2 starch (172.2%) than in the Goamy and Thai rice starches (112.7-115.6%). The swelling power of the Goamy2 starch showed lower values, but its value at 958C was similar to others because of its rapid increment at 858C. The granular size of Goamy2 starch was widely distributed compared to those of others. The Goamy2 starch showed a high initial pasting temperature (92.08C) and low breakdown and setback viscosities. The Goamy and Thai rice starch granules were polygonal-shaped with A-type crystals, whereas the Goamy2 starch granules were round-shaped with B-type crystals. Goamy and Goamy2 starches showed a single endotherm at 60.8 and 76.08C for peak temperature and 10.0 and 11.5 J/g for gelatinization enthalpies, respectively. The Thai rice starch presented an endotherm with a shoulder peak at 68.38C (75.38C for the main peak) and a gelatinization enthalpy of 12.4 J/g.

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Pasting Properties of Non‐waxy Rice Starch‐Hydrocolloid Mixtures

Cited by 73 publications

References 20 publications

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non‐starch Polysaccharides in a Starch Gel System

Physicochemical properties of high amylose rice starches purified from Korean cultivars

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