Long-term storage stability of selected potato starch - Non-starchy hudrocolloid binary gels
Magdalena Krystyjan , Greta Adamczyk , Marek Sikora , Piotr Tomasik
AbstractAll 3, 4 and 5% potato starch gels containing either κ-carrageenan, guar gum or xanthan gum were prepared and their stability in terms of rheological and textural properties was checked on 30 day storage. It was shown that rheology of these binary potato starch – non-starchy hydrocolloid mixtures could be controlled by anionic character of the admixed hydrocolloid. Depending on the hydrocolloid added, gels made of the tuber starch can either retain their pattern typical for tuber starches or turn into that typical for gels of cereal starches. Hydrocolloids added plasticity to the binary gels but it was lost to a significant extent within the first day of storage. Resulting gels with dominating elastic character are rheologically and texturally fairly stable for subsequent 30 days of storage. Generally, hydrocolloids stabilized potato starch gel on long-time storage to the extent dependent on the gel concentration.
|Journal series||Food Hydrocolloids, ISSN 0268-005X, (A 45 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||κ-carrageenan, xanthan, guar gum, rheology, texture, starch|
|Score|| = 40.0, 26-07-2017, ArticleFromJournal|
= 45.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 21|
|Finansowanie||This project was financed from the funds of the National Science Centre of Poland awarded basing on the decision number DEC-2011/03/B/NZ9/00152.|
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