Journal
JOURNAL OF FOOD ENGINEERING
Volume 88, Issue 1, Pages 137-143Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2008.02.009
Keywords
xanthan gum; tapioca starch; pasting profile; rheological properties; retrogradation; correlation; freeze-thaw cycle
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Physical properties and storage stability of tapioca starch (TS) can be modified using hydrocolloids. Xanthan gum (Xan) was investigated in this study for further application in TS-based products. The TS and TS/Xan mixtures at a total polysaccharide concentration of 5% w/w (db) were prepared. From RVA pasting profiles, pasting temperature, peak and final viscosities of TS pastes increased with increasing Xan concentration (p < 0.05) whereas the setback values indicating the short-term retrogradation were lower (P < 0.05). Flow curves of all TS and TS/Xan pastes from steady shear measurement exhibited shear thinning behavior. Water separation values of TS/Xan pastes were also lower than those of TS pastes alone from repeated freeze-thaw experiment, indicating Xan preventing the reassociation of starch molecules. The correlation between setback and water separation was investigated and proven to be a useful approach for predicting water separation from RVA setback value at any given freeze-thaw cycles. These results have important implications for the formulation of TS-based products with improved rheological properties and freeze-thaw stability. (C) 2008 Elsevier Ltd. All rights reserved.
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