Journal
FOOD HYDROCOLLOIDS
Volume 111, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.106210
Keywords
Physical modification; Starch; Xanthan gum; Partial gelatinization; Freeze-thawing; Pasting viscosity
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Funding
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET program) [119031-3]
- Institute of Biomedical Science & Food Safety at Korea University
- Project of China Postdoctoral Science Foundation [2020M671627]
- Project of Jiangsu Province Postdoctoral Science Foundation [2020Z326]
- Natural Science Foundation of Jiangsu Province in China
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This study found that corn, potato, and tapioca starches exhibited different characteristics in stability and gelation behavior after partial gelatinization and freeze-thaw treatment. In addition, a minor addition of xanthan gum enhanced the stability of starch gels, especially after physical treatments.
Aqueous dispersion (40% w/w, dry basis) of different starches (corn, potato, and tapioca), with or without xanthan gum (0.1% w/w, based on starch solids), were partial gelatinizated for 1 h at 5 degrees C above the onset temperatures of starch and cooled (GC), freeze-thawed (FT), and then dried at 60 degrees C. The combined treatments (GCFT) raised the viscosity and shear stability of starch pastes. Among the starches tested, potato starch exhibited the greatest changes in the pasting behavior. In addition, the physical treatments (GCFT) improved the gelation behavior and the stability against repeated freeze-thawing cycles. A minor addition of xanthan gum enhanced the effect of physical treatments, especially on the stabilization of starch gels.
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