Effect of hydrocolloids on the properties of wheat/potato starch mixtures
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility inde...
| Main Authors: | , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
Wiley
2019
|
| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257 http://hdl.handle.net/20.500.12123/4561 https://doi.org/10.1002/star.201400257 |
| _version_ | 1855483456612466688 |
|---|---|
| author | Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim |
| author_browse | Navarro, Alba Sofia del Rosario Varela, María Soledad Yamul, Diego Karim |
| author_facet | Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim |
| author_sort | Varela, María Soledad |
| collection | INTA Digital |
| description | The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C. |
| format | Artículo |
| id | INTA4561 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA45612019-03-08T15:01:52Z Effect of hydrocolloids on the properties of wheat/potato starch mixtures Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C. EEA Balcarce Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Yamul, Diego Karim. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina 2019-03-08T14:59:52Z 2019-03-08T14:59:52Z 2016-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257 http://hdl.handle.net/20.500.12123/4561 0038-9056 1521-379X https://doi.org/10.1002/star.201400257 eng info:eu-repo/semantics/restrictedAccess application/pdf Wiley Starch/starke 68 (7-8) : 753-761 (July 2016) |
| spellingShingle | Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title | Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_full | Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_fullStr | Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_full_unstemmed | Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_short | Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_sort | effect of hydrocolloids on the properties of wheat potato starch mixtures |
| topic | Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257 http://hdl.handle.net/20.500.12123/4561 https://doi.org/10.1002/star.201400257 |
| work_keys_str_mv | AT varelamariasoledad effectofhydrocolloidsonthepropertiesofwheatpotatostarchmixtures AT navarroalbasofiadelrosario effectofhydrocolloidsonthepropertiesofwheatpotatostarchmixtures AT yamuldiegokarim effectofhydrocolloidsonthepropertiesofwheatpotatostarchmixtures |