Influence of selected hydrocolloids on triticale starch rheological properties

被引:45
作者
Korus, J [1 ]
Juszczak, L
Witczak, M
Achremowicz, B
机构
[1] Agr Univ Cracow, Fac Food Technol, Dept Carbohydrate Technol, Krakow, Poland
[2] Agr Univ Cracow, Fac Food Technol, Dept Anal & Evaluat Food Qual, Krakow, Poland
[3] Agr Univ Cracow, Fac Food Technol, Dept Engn & Machinery Food Ind, Krakow, Poland
关键词
flow curves; gums; pasting properties; thixotropy; viscoelasticity;
D O I
10.1111/j.1365-2621.2004.00823.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of the study was to define the influence of selected nonstarch polysaccharides (guar gum, xanthan gum and arabic gum) on several rheological properties of triticale starch pastes/gels, at constant polysaccharide concentration (6.5 g/100 g). These included pasting characteristics, flow curves at 50 degreesC and mechanical spectra at 25 degreesC. It was found that the presence of a gum in a system modified the rheological properties of triticale starch gels/pastes, depending on the type and concentration of the gums. In the case of guar and xanthan gums, higher pasting viscosity was observed and the shear stress was increased compared with native starch. The presence Of guar gum reduced the degree of thixotropy hysteresis, negative values for this being found for systems with xanthan in spite of their shear-thinning behaviour. Systems containing arabic gum displayed lower values of pasting and flow viscosity. The type and concentration of gums added to the polysaccharide influenced the viscoelastic properties of the gels.
引用
收藏
页码:641 / 652
页数:12
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