Viscosity Stabilization of Tapioca Starch

Srivastava, H. C.; Patel, Mayur M.

doi:10.1002/star.19730250104

Cited by 26 publications

(8 citation statements)

References 12 publications

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“…The ability of native starches to form paste after heating past its gelatinization temperature remains one of the fundamental properties of native starches. Certain chemical and physical factors have been shown to affect the pasting properties of native starches, a phenomenon that has been linked to the interactions with the amylose and amylopectin moieties of starch in the presence of water and heat . While factors such as acid and enzymatic hydrolysis are known to sharply reduce paste viscosity, the addition of even small quantities of gums can markedly increase viscosity.…”

Section: Discussionmentioning

confidence: 99%

“…In this study, the effect of the pH of the dispersion fluid on the paste viscosity becomes more pronounced in alkaline pH, as the break down, setback and final viscosities showed significant differences with the pastes of pHs 7 and 4, both of which were correspondingly similar. The higher final and breakdown viscosities of the tigernut starch paste in the alkaline solution can be related to higher thickening and swelling, and the relative ease with which the swollen granules can be disintegrated respectively .…”

Section: Discussionmentioning

confidence: 99%

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Effect of pH on the physicochemical and binder properties of tigernut starch

et al. 2013

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Tigernut starch is starch extracted from the tubers of Cyperus esculentus L. a perennial herb commonly known as tigernut. The effect of pH on the foaming, gelatinization, solubility, swelling, paste clarity, viscosity, freeze–thaw stability, and binder efficiency of the starch in buffer solutions of pHs 4, 7, and 9.2, representative of acid, neutral, and alkaline pHs were evaluated. Marked pH responsiveness was observed in all these parameters to varying degrees. The foaming capacity, paste clarity, freeze–thaw stability, swelling, and viscosity increased while only the gelatinization temperature decreased with increasing pH. The pastes obtained at pHs 4 and 7 showed marked instability by forming a mass of hard coarse gel with the first freeze–thaw cycle while the paste of pH 9.2 maintained its normal viscoelastic‐gel texture even after the fourth freeze–thaw cycle. The properties of the ascorbic acid granules and tablets produced by wet granulation, using the pastes as binder showed pH‐responsiveness, with the granule formed with the paste of pH 9.2 showing higher mechanical strength and lower disintegration time. This study thus shows the diversity in the physicochemical and binder properties of tigernut starch with changes in pH.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of pH on the physicochemical and binder properties of tigernut starch

et al. 2013

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“…These chemicals bind the starch molecules in the granules, increasing the associative forces, rendering the starch granules stronger and preventing breakdown during heating and stirring [155]. The most effective chemicals have been epichlorohydrin, phosphorus oxychloride and sodium metaphosphate.…”

Section: Cassava Starchmentioning

confidence: 99%

Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

2002

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The tropical tuber crops contain starch as the major component and thus act as important source of starch. Except cassava and to a smaller extent sweet potato, starch from other tuber crops has not been exploited for industrial applications partly because of difficulty in the extraction of the pure starches and partly because of non‐availability of information about the properties of these lesser known starches. This review attempts at collating data available on the physicochemical and functional characteristics of the tropical tuber starches, highlighting their unique properties and potential field of applications. The physicochemical properties like granule shape and size, X‐ray diffraction (XRD) patterns, amylose content, or content of non‐starchy components, show considerable variation among the tuber starches. In addition, factors like genetic origin, environmental conditions and age of the plant also influence the properties. The starch granules of Colocasia esculenta and Dioscorea esculenta tubers are very small whereas those of Canna edulis are very large. XRD patterns of yam starches are generally ‘B’, while the aroid starches possess ‘A’ patterns. DSC gelatinisation temperatures are low for cassava starch and high for the aroid starches. The functional characteristics like viscosity, swelling power and solubility also depend on a number of factors such as varietal variation, method of extraction, processing conditions and instruments used for analysis. Viscosity is high for cassava and C. edulis starches, but low for most aroid starches. Clarity is good for cassava and yam starches compared to the others. Digestibility also varies among the starches. The diversity available in the tuber starches shows that some of the starches can be used in place of chemically modified starches available on the market. The realisation of their importance can help in value addition of these neglected crops and also provide starch with special properties for specific applications.

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“…A smaller amylose chain length and a lower proportion of DP 6-12 branch chains of amylopectin would lead to a low setback and a low viscosity at the end of the cooling cycle [31]. [113][114][115][116][117], wheat [117][118][119], rice [120], and tapioca starches [121]. The information available on cross-linked pea starches is insufficient to conclude their potential commercial usefulness in the industry.…”

Section: Rheologymentioning

confidence: 99%

Pea Starch: Composition, Structure and Properties — A Review

2002

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Recently, pea has developed into a major protein crop in Western Canada. In the search for new food protein resources, small commercial facilities in Canada have engaged in manufacturing protein concentrates from pea by air classification or wet milling techniques. However, the major products from these processes are either crude or refined pea starches. Pea starch has been utilized almost exclusively for industrial application. A major factor, which has an adverse effect on the widespread utilization of pea starch in food industry, it its high extent of retrogradation. This review summarizes the present knowledge on composition, structure and physiochemical properties of smooth and wrinkled seeded pea starches with a view to providing suggestions for needed research to improve the utilization of pea starches in the food industry.

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Viscosity Stabilization of Tapioca Starch

Cited by 26 publications

References 12 publications

Effect of pH on the physicochemical and binder properties of tigernut starch

Effect of pH on the physicochemical and binder properties of tigernut starch

Physicochemical and Functional Properties of Tropical Tuber Starches: A Review

Pea Starch: Composition, Structure and Properties — A Review

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