Influence of psyllium versus xanthan gum in starch properties

被引：44
作者：
Belorio, Mayara [1 ]
Marcondes, Gisele [1 ]
Gomez, Manuel [1 ]
机构：
[1] Univ Valladolid, Coll Agr Engn, Food Technol Area, Palencia 34071, Spain
来源：
FOOD HYDROCOLLOIDS | 2020年 / 105卷
关键词：
Psyllium; Xanthan gum; Maize starch; Hydration; Gel; Physical property; RHEOLOGICAL PROPERTIES; DIETARY FIBER; MAIZE STARCH; WHEAT-STARCH; VISCOELASTIC PROPERTIES; WAXY MAIZE; GUAR GUM; GLUTEN; HYDROCOLLOIDS; DOUGH;
D O I：
10.1016/j.foodhyd.2020.105843
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Psyllium is a natural polysaccharide with interesting nutritional properties and high potential to be used as an ingredient in formulations of cereal-based products. The objective of this study was to analyse how this hydrocolloid influences the hydration, pasting, rheology and gel properties of starch. The incorporation of psyllium increased the hydration properties of starch, and it was more notable when these properties were analysed under cold conditions. The viscosity and G' values increased after gelatinisation, without changes in the G '' of the gels, but the hardness decreased after cooling. In general, psyllium promoted similar changes to the properties of starch as those obtained with xanthan gum. Thus, psyllium can be an alternative to xanthan gum in multiple applications.
引用
收藏
页数：6
相关论文
共 54 条
  • [1] Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa
    Aguirre-Cruz, A
    Méndez-Montealvo, G
    Solorza-Feria, J
    Bello-Pérez, LA
    [J]. CARBOHYDRATE POLYMERS, 2005, 62 (03) : 222 - 231
  • [2] Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk)
    Ahmadi, Reza
    Kalbasi-Ashtari, Ahmad
    Oromiehie, Abdulrasoul
    Yarmand, Mohammad-Saeed
    Jahandideh, Forough
    [J]. JOURNAL OF FOOD ENGINEERING, 2012, 109 (04) : 745 - 751
  • [3] VISCOELASTIC PROPERTIES OF MAIZE STARCH HYDROCOLLOID PASTES AND GELS
    ALLONCLE, M
    DOUBLIER, JL
    [J]. FOOD HYDROCOLLOIDS, 1991, 5 (05) : 455 - 467
  • [4] [Anonymous], 2012, 610201 AACC
  • [5] Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread
    Aprodu, Iuliana
    Banu, Iuliana
    [J]. FOOD SCIENCE AND BIOTECHNOLOGY, 2015, 24 (04) : 1301 - 1307
  • [6] Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids
    Arocha Gularte, Marcia
    Rosell, Cristina M.
    [J]. CARBOHYDRATE POLYMERS, 2011, 85 (01) : 237 - 244
  • [7] The physicochemical and structural properties of psyllium gum/modified starch composite edible film
    Askari, Fatemeh
    Sadeghi, Ehsan
    Mohammadi, Reza
    Rouhi, Milad
    Taghizadeh, Masoumeh
    Shirgardoun, Mohammad Hosein
    Kariminejad, Mohaddeseh
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (10)
  • [8] Beikzadeh S, 2016, CZECH J FOOD SCI, V34, P534, DOI [10.17221/551/2015-CJFS, 10.17221/551/2015-cjfs]
  • [9] Pasting, paste, and gel properties of starch-hydrocolloid combinations
    BeMiller, James N.
    [J]. CARBOHYDRATE POLYMERS, 2011, 86 (02) : 386 - 423
  • [10] Bhise S, 2015, CARPATHIAN J FOOD SC, V7, P5
123456