Influence of sucrose and cooling rate on pasting properties and freeze-thaw stability of tapioca starch pastes with and without xanthan gum

2021 ◽  
Vol 55 (4) ◽  
Keyword(s):  
Cooling Rate ◽  
Xanthan Gum ◽  
Pasting Properties ◽  
Tapioca Starch ◽  
Freeze Thaw

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.

scholarly journals Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5528
Author(s):  
Chia-Long Lin ◽  
Jheng-Hua Lin ◽  
Jia-Jing Lin ◽  
Yung-Ho Chang
Keyword(s):  
Potato Starch ◽  
Pasting Properties ◽  
Degree Of Polymerization ◽  
Viscosity Change ◽  
Tapioca Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Similar Content ◽  
Gelatinization Properties ◽  
Potato Starches

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

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.

Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch

2019 ◽  
Vol 96 (5) ◽  
pp. 908-919 ◽  
Author(s):  
El‐Sayed M. Abdel‐Aal ◽  
Iwona Rabalski ◽  
Marta Hernandez ◽  
Lamia L’Hocine ◽  
Carol Ann Patterson ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Xanthan Gum ◽  
Pasting Properties

scholarly journals Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch

2021 ◽  
Vol 80 (2) ◽  
pp. 82-97
Author(s):  
Jau-Shya Lee ◽  
Pamela Chin-Shin Loh ◽  
Ramlah George ◽  
NurDiyana Yusoff
Keyword(s):  
Propylene Oxide ◽  
Pasting Properties ◽  
Temperature Peak ◽  
Reaction Conditions ◽  
Musa Balbisiana ◽  
Freeze Thaw ◽  
Modified Starches ◽  
Pasting Temperature ◽  
Optimal Reaction ◽  
Central Composite

The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 oC). Response Surface Methodology (RSM) using Central Composite Design was employed to explore the effects of these three variables on the Molar Substitution (MS), pasting properties, freeze-thaw stability and thermal properties of the modified starch. Increasing the amount of propylene oxide, pH and temperature promoted higher level of substitution. All three factors were found significantly (p < 0.05) influenced the MS. These factors also affected the pasting temperature, peak viscosity, breakdown, setback and freeze-thaw stability of the starch pastes. The experimental factors only affected the onset temperature, peak temperature and gelatinization enthalpy of modified starches. In general, propylene oxide exerted the most pronounced effect on hydroxypropylation of Saba banana starch as compared to the reaction pH and temperature. The optimal reaction conditions for hydroxypropylation of Saba banana starch was successfully optimized and validated.

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