Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements

Bircan, Cavit; Barringer, Sheryl A.

doi:10.1111/j.1365-2621.1998.tb15838.x

Cited by 66 publications

(47 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As salt and sugar are the most important ingredients usually used in food industry, the physicochemical properties of starch-based food often change by addition of salt and sugar during food processing and storage. Viscosity of corn starch could be increased with salt 2 . Peak viscosity of cassava starch could be promoted with 2.5-5% NaCl 3 .…”

Section: Introductionmentioning

confidence: 91%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

View full text Add to dashboard Cite

To investigate the effect of salt and sugar on the physicochemical properties of flaxseed polysaccharidepotato starch (FG-PS) complexes we measured pasting, gelling, swelling properties, and freeze-thaw stability by methods of rapid viscosity analysis, texture analysis, centrifugation, and freeze-thaw storage, respectively. In the presence of NaCl, the pasting temperature, peak viscosity, final viscosity, breakdown value, and swelling power of FG-PS complexes increased as the NaCl level increased. The hardness of FG-PS complexes gradually reduced with increasing NaCl level. Syneresis of FG-PS complexes was the lowest with addition of high levels of NaCl. These results indicate that both starch-salt and hydrocolloid-salt interactions might govern the physicochemical properties of FG-PS complexes in the presence of NaCl. In the presence of sugar, an increase in pasting temperature, peak viscosity, final viscosity, breakdown value, and gel hardness of FG-PS complexes was observed with increasing added level of sucrose and glucose, while swelling power and syneresis decreased.

show abstract

Section: Introductionmentioning

confidence: 91%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

View full text Add to dashboard Cite

show abstract

“…At this concentration, the reduced breakdown could be traced to the corresponding low peak viscosity. The higher breakdown in the case of alum and aluminium chloride brings about disruption of starch granules [10]. Thus, sodium chloride, sodium sulphite and sodium thiosulphate stabilised the starch pastes, while ferrous sulphate, aluminium chloride and alum caused a decrease in paste stability.…”

Section: Effect On Breakdown In Viscositymentioning

confidence: 98%

“…It has been observed that sodium thiosulphate at some definite concentrations, lowered the swelling volumes to very low values, but the Brabender viscosity was not affected at the same concentrations [5]. At higher concentrations and continuous stirring the ORD may not be prominent and hence there was no effect on viscosity [4,10]. Moore et al reported that addition of calcium chloride brings about lowering of viscosity of potato starch.…”

Section: Effect Of Salts On Peak Viscositymentioning

confidence: 99%

“…The peak viscosity of the starch without the addition of any salt was 2.0 Pa s. No significant change in viscosity was observed when the concentration of sodium chloride was increased from 0.05 to 1.0%; however, a slight increase was noticed at 2.5 and 5.0% concentrations (2.08 and 2.04 Pa s respectively). Bircan and Barringer correlated the increase in peak viscosity of maize starch on addition of sodium chloride to the strong starch-salt interaction, and suggested that this interaction leads to reduced mobility for the gelatinised starch leading to higher viscosity [10]. Sodium-23 NMR studies indicated that when starch is gelatinised, the mobility of Na 1 ions is decreased because of salt-starch interaction [11].…”

Section: Effect Of Salts On Peak Viscositymentioning

confidence: 99%

See 1 more Smart Citation

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Jyothi¹,

Sasikiran²,

Sajeev³

et al. 2005

Starch Stärke

View full text Add to dashboard Cite

The effect of various cations, anions, acids and oxidising agents on the gelatinisation properties of cassava starch was studied and wide variation was observed in the pasting and swelling properties. Sodium chloride and sodium thiosulphate slightly lowered the peak viscosity of cassava starch with increase in concentration, whereas with sodium sulphite, calcium chloride and sodium hypochlorite, a more significant decrease in the viscosity and breakdown was observed. Ferrous sulphate, alum, aluminium chloride and acids enhanced the peak viscosity at lower concentrations followed by a decrease at 1% and above. Sodium metabisulphite elevated the viscosity at 0.05 and 0.1%, while sodium hypochlorite lowered the viscosity and breakdown. DSC studies showed that aluminium chloride, sodium sulphite, and sodium thiosulphate brought about an increase in T onset , T end and DH values at higher concentrations. A decrease in swelling volume was observed from 0.05 to 1% concentration of sodium chloride and above that there was a gradual increase. With sodium sulphite, a significant increase in swelling volume was observed at 2.5 and 5% levels. With 0.05 and 0.1% aluminium chloride and sodium metabisulphite an increase in swelling volume was noticed, but at higher concentrations there was a drastic fall. Sodium chloride, sodium sulphite, sodium thiosulphate and calcium chloride brought about decrease in starch paste clarity with increase in salt concentration, whereas ferrous sulphate, aluminium chloride, sodium hypochlorite, hydrochloric acid and acetic acid improved the starch paste clarity.

show abstract

“…Adding salt to food systems with a high water content is known to increase the e 00 . Bircan and Barringer (1998) observed that adding salt to water caused a greater increase in the loss factor than that for pure water. reported a significant increase in the loss factor in corn starch solutions when the concentration of salt increased (measured at different frequencies and temperatures); this increase was attributed to the higher conductivity of salt.…”

Section: Dielectric Propertiesmentioning

confidence: 88%

Optimización de la formulación de una salsa apta para calentar en microondas: estudio químico y microestructural

Expósito¹,

Miguel²

View full text Add to dashboard Cite

The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological parameters analyzed-storage modulus (G ), loss modulus (G ), and loss tangent (tan δ)-were obtained for sauces made with different starches. Microwave reheating did not affect G and G values until water evaporation became significant. In addition, tan δ values did not change significantly (P < 0.05) even during long reheating times showing that sauce viscoelastic properties did not change after microwave irradiation. However, microstructure assessed by confocal laser scanning microscopy showed changes in fat globule and protein. These microstructural changes did not seem to have a significant effect on rheological measurements since starch and ι-carrageenan are mainly responsible for the viscoelastic behavior of the sauces.Keywords: confocal laser scanning microscopy, microwave, rheology, starch, white sauce Practical Application: The development of products appropriate to microwave heating is constantly rising in food industry. It is necessary to understand the behavior of the ingredients and the final product to microwave heating in order to choose those ingredients which will develop the best performance. Starches are common ingredients in industrial sauces, and rheological and microstructural techniques have shown their usefulness in characterization of starch-based systems. IntroductionThe ready-to-eat meal sector has grown to currently become one of the most successful areas in food industry. This is mainly due to the new consumption habits characterized by an increased demand for products which are easy to prepare and consume and do not sacrifice sensory quality. In this context, microwave oven has become an indispensable appliance in every home due to its ease of use and quickness in preparing such foodstuff.Some commercial ready-to-eat products include sauces and dressings in their formulation. These liquid media are subjected to industrial processing in which heating and agitation stages lead to significant chemical and physical changes in raw ingredients until the final product is achieved. Moreover, these products withstand freezing or refrigeration conditions until they reach the final consumer. In order to maintain desirable appearance, texture, and stability throughout the product shelf life, these products usually have hydrocolloids and modified starches in their formulation (Sikora and others 2008;Mason 2009); moreover, the current demand for natural, clean-label foods has promoted the use of native starches (Arocas and others 2009a). These ingredients are able to bind water molecules forming a complex matrix in which interactions with other food components are crucial to understand product rheological and organoleptic behavior (Sikora and others 2008). MS 20110330 Submitted 3/15/2011, Accepted 7/2/2011 Authors Guardeño, Quiles, and Guardeño (E-mail: luiguaex@upvnet.upv .es...

show abstract

Salt‐Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements

Cited by 66 publications

References 11 publications

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Gelatinisation Properties of Cassava Starch in the Presence of Salts, Acids and Oxidising Agents

Optimización de la formulación de una salsa apta para calentar en microondas: estudio químico y microestructural

Contact Info

Product

Resources

About