Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels

2015 ◽  
Vol 67 (7-8) ◽  
pp. 604-611 ◽  
Author(s):  
Guanqing Wang ◽  
Yan Hong ◽  
Zhengbiao Gu
Keyword(s):  
Tapioca Starch ◽  
Freeze Thaw ◽  
Starch Gels

scholarly journals Effect of monosaccharides and disaccharides on the retrogradation of tapioca starch gel

2016 ◽  
Vol 19 (4) ◽  
pp. 50-63
Author(s):  
Duyen Dang My Nguyen ◽  
Le Thi Pham
Keyword(s):  
Frozen Storage ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Hydrolysis Degree ◽  
Starchy Food ◽  
Starch Gel ◽  
Starch Retrogradation ◽  
The Stability ◽  
Starch Gels

Gelatinization of tapioca starch is retrograded during the frozen – storage. This retrogradation affects the quality of the starchy food. This paper studied the influence of various types of sugars: glucose, fructose, sucrose and maltose in different concentrations: 0 %, 2 %, 4 %, 6 %, 8 % (w/w) on the stability of tapioca starch gels over 5 freeze – thaw cycles. The syneresis, turbidity (OD) and the hydrolysis degree by apha–amylase of starch gels were determined to analysis the effect of sugars on the stability of the tapioca starch gels. Our result showed that the freeze – thaw stability of tapioca starch gels could be improved by adding sugars. The improvement of the syneresis (%) was in the order: maltose > sucrose > glucose > fructose. The result also showed that disaccharides (sucrose, maltose) were more effective than monosaccharides (glucose and fructose) in reducing the syneresis and turbidity. Adding maltose at 8 % (w/w) was the most effective in the reduction of the starch retrogradation

Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

2008 ◽  
Vol 22 (7) ◽  
pp. 1268-1272 ◽  
Author(s):  
Janya Muadklay ◽  
Sanguansri Charoenrein
Keyword(s):  
Tapioca Starch ◽  
Freeze Thaw ◽  
Starch Gels

scholarly journals Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage

PLoS ONE ◽  
2017 ◽  
Vol 12 (12) ◽  
pp. e0190180 ◽  
Author(s):  
Xiaoyu Zhang ◽  
Rongfang Li ◽  
Huaibin Kang ◽  
Denglin Luo ◽  
Jinling Fan ◽  
...  
Keyword(s):  
Tapioca Starch ◽  
Starch Gels

Effects of Ice Structuring Proteins on Freeze-Thaw Stability of Corn and Wheat Starch Gels

2010 ◽  
Vol 87 (5) ◽  
pp. 497-503 ◽  
Author(s):  
Lingling Li ◽  
Yangsoo Kim ◽  
Weining Huang ◽  
Chunli Jia ◽  
Baocai Xu
Keyword(s):  
Wheat Starch ◽  
Freeze Thaw ◽  
Starch Gels

The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels

2013 ◽  
Vol 31 (1) ◽  
pp. 61-67 ◽  
Author(s):  
Lan Wang ◽  
Bijun Xie ◽  
Guangquan Xiong ◽  
Wenjing Wu ◽  
Jun Wang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Freeze Thaw ◽  
Starch Gels
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