Rheological properties of sweet potato starch-date syrup gel

Mohamed, Abdellatif A.; Alamri, Mohamed S.; Hussain, Shahzad; Ibraheem, Mohamed A.; Qasem, Akram A. Abdo

doi:10.1590/fst.16618

Cited by 6 publications

(5 citation statements)

References 37 publications

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“…Studies concerning the interaction of starch with salt [ 31 , 32 ], acids [ 33 ], sucrose [ 34 , 35 ], and other sweetening agents [ 36 , 37 , 38 ] seem to be of special importance, as they are common food components. A commonly observed phenomenon is the negative effect of acids on the thickening ability of starch.…”

Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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Section: Introductionmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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“…K and n indicates the intercept and slope of the lines, respectively, for both K ′ and K ″ or n ′ and n ″ that represent G ′ and G″. In addition, K ′ represents the consistency index while n′ indicates the shear behavior index of the power law model [30]. K ′ is nearly 2-folds higher than K″, and both were increased by the addition of cress seed, fenugreek, and flaxseed gums irrespective of their concentrations and also with the lower concentration of okra and a higher concentration of xanthan gum.…”

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confidence: 99%

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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“…The tan δ could be used to describe the viscoelastic behavior of the starch gel (Yoo & Kim, 2011). Lower values of tan δ represented a more elastic gel (Mohamed, Alamri, Hussain, Ibraheem, & Qasem, 2019). The tan δ of starch gel of samples of the NCS group was significantly lower than of the ACS and control groups, indicating that N-amylase influenced the gel properties of cross-linked starch and produced a more elastic starch gel able to preserve the shape of the mold (Fig.…”

Section: Gelling Propertymentioning

confidence: 99%

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

et al. 2022

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Rheological properties of sweet potato starch-date syrup gel

Cited by 6 publications

References 37 publications

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

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

Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism

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