Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds

In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron microscopy, and rheometry. The addition of CQSG markedly i...

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Veröffentlicht in:Food science & technology 2021-05, Vol.143, p.111180, Article 111180
Hauptverfasser: Liu, Hua-Min, Miao, Wen-Bo, Wang, Rui, Chen, Nan, Ma, Shi-Yuan, Wang, Xue-De
Format: Artikel
Sprache:eng
Schlagworte:
Chaenomelis sinensis gum
Cyperus esculentus starch
Freeze-thaw stability
Rheological features
RVA
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Zusammenfassung:In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron microscopy, and rheometry. The addition of CQSG markedly increased the pasting temperature, peak, breakdown, final viscosities, and the setback value. The freeze-thaw stability of the gum/starch blends significantly (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111180