Rheological properties of native and modified corn starches in the presence of hydrocolloids

Nur Atiqah Shaari, . and Rabiha Sulaiman, . and Cheok C. Y., . Rheological properties of native and modified corn starches in the presence of hydrocolloids. pp. 2082-2089. ISSN 2231-7546

Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such the rheological properties of xanthan gum (XG) carrageenan high (HMP) and low methoxyl pectin (LMP) with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na 100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G) and loss (G�) moduli. Among the hydrocolloids the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G and lowest tan ´ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(05)%202017/(33).p...

Abstract

Starch and hydrocolloids were often used together in food industry to modify the rheological properties with the aim to enhance the starch tolerance to processing conditions. As such the rheological properties of xanthan gum (XG) carrageenan high (HMP) and low methoxyl pectin (LMP) with native corn starch (NCS) and modified corn starch (MCS) at different temperature were evaluated in this study. The flow behavior index (n) of corn starch-hydrocolloid mixtures were observed in the range from 0.160 to 0.604 where indicated the shear thinning behavior. The addition of hydrocolloids increased the apparent viscosity of the starch system. NCS mixtures showed consistency index (K) and apparent viscosities (na 100) decreased with increase in the temperature. The addition of XG and carrageenan increased the storage (G) and loss (G�) moduli. Among the hydrocolloids the XG addition to the NCS exhibited superior viscoelastic properties as evidenced by the highest G and lowest tan ´ values. XG was observed capable to increase while pectin reduced the solid-like starch system. This result provides pragmatic data for food engineer in process design and food product development by minimizing the cost of trial and error.

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Item Type:	Article
AGROVOC Term:	Corn starch
AGROVOC Term:	Xanthan gum
AGROVOC Term:	Carrageenans
AGROVOC Term:	Pectins
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Evaluation
AGROVOC Term:	Processing
AGROVOC Term:	Measurement
AGROVOC Term:	Temperature
AGROVOC Term:	Viscosity
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:29
URI:	http://webagris.upm.edu.my/id/eprint/23847

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