Journal
FOOD HYDROCOLLOIDS
Volume 21, Issue 7, Pages 1041-1045Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2006.08.001
Keywords
freeze/thaw stability; starch gels; retrogradation; pulsed NMR; rheological properties
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The suitability of using pulsed-nuclear magnetic resonance (pulsed NMR) as a convenient method to evaluate the freeze/thaw stability of starch gels has been investigated. The changes in the NMR solid-like component (reflective of freeze/thaw-induced retrogradation) were correlated with concomitant changes in uniaxial compression properties of maize and wheat starch gels after freeze/thaw cycling. The content of solid-like component of the starch gels increased non-linearly as the number of freeze/thaw cycles increased, a pattern which is indicative of starch retrogradation induced by freezing/thawing. Maximum force (reflective of the hardness or strength of the gel) was found to have the best correlation with % solids as determined by the pulsed NMR method, followed by modulus and fracturability. Correlations between pulsed NMR readings and rheological measurements would not be expected to be very good, unless such correlations were made using data only up to the point when structural disruption occurred. (C) 2006 Elsevier Ltd. All rights reserved.
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