Long-term storage stability of selected potato starch - Non-starchy hudrocolloid binary gels

Magdalena Krystyjan , Greta Adamczyk , Marek Sikora , Piotr Tomasik

Abstract

All 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.
Author Magdalena Krystyjan (FoFT / DoToC)
Magdalena Krystyjan,,
- Department of Technology of Carbohydrates
, Greta Adamczyk (FoFT / DoToC)
Greta Adamczyk,,
- Department of Technology of Carbohydrates
, Marek Sikora (FoFT / DoToC)
Marek Sikora,,
- Department of Technology of Carbohydrates
, Piotr Tomasik
Piotr Tomasik,,
-
Journal seriesFood Hydrocolloids, ISSN 0268-005X, (A 45 pkt)
Issue year2013
Vol31
No2
Pages270-276
Publication size in sheets0.5
Keywords in Englishκ-carrageenan, xanthan, guar gum, rheology, texture, starch
DOIDOI:10.1016/j.foodhyd.2012.10.024
URL http://www.sciencedirect.com/science/article/pii/S0268005X12002500
Internal identifierWTŻ/2013/49
Languageen angielski
Score (nominal)45
ScoreMinisterial score = 40.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 45.0, 26-07-2017, ArticleFromJournal
Publication indicators WoS Citations = 21
Citation count*
Additional fields
FinansowanieThis 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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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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