Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes

2006 ◽  
Vol 65 (3) ◽  
pp. 371-380 ◽  
Author(s):  
Viriya Sae-kang ◽  
Manop Suphantharika
Keyword(s):  
Xanthan Gum ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Influence Of Ph

Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum

2017 ◽  
Vol 13 (8) ◽  
Author(s):  
Duenchay Tunnarut ◽  
Rungnaphar Pongsawatmanit
Keyword(s):  
Xanthan Gum ◽  
Quality Enhancement ◽  
Sucrose Content ◽  
Water Separation ◽  
Tapioca Starch ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle ◽  
Starch Gel

AbstractThe quality of starch gel could be enhanced by sugar and hydrocolloid. Sucrose (0, 10 % and 20 %) and xanthan gum (Xan) (0.3125 %) were added in the tapioca starch (TS) gels (25 %w/w TS and TS/Xan gels) for quality investigation. Sucrose increased gelatinization temperatures of starch mixtures. Moisture content and water activity decreased with increasing sucrose content and Xan addition. Freeze–thaw stability of TS and TS/Xan gels with and without sucrose was evaluated. Sucrose and Xan decreased water separation from repeated freeze–thaw cycles. A regression model for predicting water separation from Xan, sucrose and selected freeze–thaw cycle was developed and showed a good predictability. After keeping the TS and TS/Xan gels at 5 °C for 7 and 14 days, the hardness of TS and TS/Xan gels increased with increasing sucrose content but was retarded by adding Xan (p<0.05), suggesting Xan impeded the structure formation contributed from amylose molecule association during cold storage.

Freezing as a Storage Process for Aqueous Polymer Solutions

2005 ◽  
Vol 15 (2) ◽  
pp. 90-97 ◽  
Author(s):  
M. P. Escudier ◽  
J. Clement-Evans ◽  
R. J. Poole
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Storage Process ◽  
Polymeric Liquids ◽  
Freeze Thaw ◽  
Aqueous Polymer ◽  
Before And After ◽  
Novel Method ◽  
Normal Stress Differences ◽  
Initial Preparation

Abstract There is often a need to perform rheological tests on dilute polymeric liquids at a time long after their initial preparation, for example if a more sensitive or novel method of measuring a material property (such as uniaxial/biaxial extensional viscosity or second normal-stress differences) becomes available. An inexpensive method of storing such fluids which prevents any form of deterioration (e.g. bacteriological) would therefore be of great value. This study explores the potential of freezing as that storage process by investigating whether the freeze-thaw process itself leads to rheological changes. The rheological properties of three polymeric liquids: 0.25 % xanthan gum, 0.125% polyacrylamide and a 0.1 %/0.1 % carboxymethylcellulose / xanthan gum blend commonly used in non-Newtonian fluid flow studies were determined in both shear and oscillation before and after a freeze-thaw process. Within the uncertainty of the rheometer used, the rheological properties of the polymers studied were found to be unaffected by the freeze-thaw process leading to the conclusion that this storage method is indeed a practical possibility.

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

2016 ◽  
Vol 56 ◽  
pp. 180-188 ◽  
Author(s):  
Natalie Russ ◽  
Birgitta I. Zielbauer ◽  
Marta Ghebremedhin ◽  
Thomas A. Vilgis
Keyword(s):  
Xanthan Gum ◽  
Tapioca Starch

Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

LWT ◽  
2013 ◽  
Vol 53 (1) ◽  
pp. 290-296 ◽  
Author(s):  
Constancia Arismendi ◽  
Stefania Chillo ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile ◽  
Silvia Flores ◽  
...  
Keyword(s):  
Physical Properties ◽  
Xanthan Gum ◽  
Potassium Sorbate ◽  
Tapioca Starch ◽  
Antimicrobial Effectiveness

Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

2014 ◽  
Vol 50 (2) ◽  
pp. 532-540 ◽  
Author(s):  
Busarawan Chaiya ◽  
Rungnaphar Pongsawatmanit ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Tapioca Starch ◽  
Sponge Cake
Sign in / Sign up

Export Citation Format

Share Document