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

Alamri

et al. 2020

Foods

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Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97–0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36–0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G′ > G″. The magnitudes of G′ and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.

Section: Dynamic Shear Properties Of Starch Gelssupporting

confidence: 84%

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Hussain

Alamri

et al. 2020

Foods

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“…Mixing of ethanol was continued until precipitated gum was obtained. Precipitated gum was freeze-dried, ground to fine powder and stored at 4 • C in airtight glass bottle [53].…”

Section: Fenugreek Gummentioning

confidence: 99%

“…Thermal properties of starch blends were determined by using TA instruments (TA Instruments Inc., New Castle, DE, USA), DSC, Q 2000 according to the method followed by [53]. Starch/gum blends (5-10 mg) were weighed in aluminum pans and 60-80% distilled water was added.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch

Shahzad

Hussain

et al. 2019

Foods

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The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

“…By virtue of their viscous properties, okra gums are used as fat replacers in chocolate products [17], egg-white substitutes [18], and in frozen dairy products [19]. Starch-gum blends exhibit increased psuedoplasticity compared to starch only; in addition, the texture of starch gel after overnight storage was much harder in the presence of gums indicating physical interaction between starch and gum [20][21][22]. e motivation of this study was to determine the effect of okra gums in combination with corn, sweet potato, potato, Turkish beans, and chickpea starches on the rheological, textural, and sensory properties of nonfat set yogurt during processing and through storage.…”

Section: Introductionmentioning

confidence: 99%

Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Saleh

Alamri

et al. 2020

Journal of Chemistry

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This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.