Effect of incorporation of hydrocolloids on the physicochemical, pasting and rheological properties of colocasia starch

被引：0
作者：
Meenakshi Shrivastava
Ritika B. Yadav
Baljeet S. Yadav
Nidhi Dangi
机构：
[1] Maharshi Dayanand University,Department of Food Technology
来源：
Journal of Food Measurement and Characterization | 2018年 / 12卷
关键词：
Colocasia starch; Acacia gum; HPMC; Physicochemical properties; Pasting properties; Rheology;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The effect of the addition of acacia gum and HPMC at the concentrations of 1.0, 1.5, and 2.0% on the physicochemical, pasting and rheological properties of colocasia starch was studied. The swelling power and solubility of colocasia starch increased significantly with increasing the concentration of both acacia gum and HPMC. The addition of acacia and HPMC to colocasia starch also influenced the pasting properties and showed a decrease in peak, breakdown, cold paste viscosity, and setback viscosity. This effect was more pronounced as the concentration of acacia or HPMC increased except HPMC at 2% concentration. The storage modulus (G′) was higher than the loss modulus (G″) and both increased with the increasing frequency. The magnitude of G′ and G″ decreased with the increase in gum (acacia and HPMC) concentration. The result indicated that the colocasia starch–HPMC paste exhibited slightly inferior viscoelastic properties as compared to colocasia starch–acacia paste.
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页码：1177 / 1185
页数：8
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