Rheological behavior of starch‐based biopolymer mixtures in selected processed foods

Abstract

The objective of this review article is to investigate rheological behaviors of starch‐based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch‐based biopolymer mixtures in selected food systems. It was found that starch‐based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch‐based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G′) and a loss modulus (G″), increased with the addition of pregelatinized starch. In soup, another example of a starch‐based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1–0.9% w/w) resulted in better development of viscoelastic properties with greater G′ and G″ compared with soups having no fenugreek polysaccharides added.

Physicochemical properties, modifications and applications of starches from different botanical sources

“…This process leads to irreversible swelling, increasing the granule size several fold and the paste viscosity. Paste viscosity is essentially the principal measure of the potential application of starch in industry (Gryszkin et al, 2014;Sarker et al, 2013).…”

“…When starch is dispersed in hot water below its T g , the starch granules swell and increase several times in size, breaking the molecules and consequently leaching amylose to form a three-dimensional network and increase the paste's viscosity (Sarker et al, 2013). Starch paste can contain un-swollen granules, partially swollen granules, aggregates of swollen starch granules, fragments and molecules of retrograded starch and starch that has dissolved or precipitated (BeMiller & Whistler, 2009).…”

“…The main factors affecting the rheological properties of starches are their source and the presence of other polymers (Sarker et al, 2013;Schirmer et al, 2015). Many polymers coexist with starch in aqueous mixtures and interact in different ways to produce several attributes influencing the stability, texture and quality of food products.…”

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

“…It is well known that the knowledge of starch-gum mixtures is very important and necessary for developing new textures and enabling substitutions of ingredients (6). Currently, the starch-gum mixtures are receiving much attention from many researchers due to concerns regarding the effect of gum addition on the physical and rheological properties of starches during processing.…”

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…good swellability, hard retrogradation and moreover present better digestibility than do normal starches [10]. Among all its features, the ability to form very viscous paste is considered as the most important property for starch application in food [11]. Native starches, albeit extensively used in food industry, have finite resistance to physical conditions used by contemporary food processing [12].…”