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.
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页数：6
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