Effects of hydrocolloids on acorn starch physical properties

Effects of hydrocolloids on acorn starch physical properties

The effect of hydrocolloids (arabic gum, carrageenan, carboxymethyl cellulose, and xanthan gum) on the physical properties of acorn starch was investigated. First order mixture response surface model was used and the effects of 1% hydrocolloids on acorn starch water holding capacity, starch solution...

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Veröffentlicht in:Starch - Stärke 2016-11, Vol.68 (11-12), p.1169-1179
Hauptverfasser: Saleh, Mohammed, Ajo, Radwan, Al-Ismail, Khalid, Ondier, George
Format: Artikel
Sprache:eng
Schlagworte:
Acorn starch
Hydrocolloids
Physical properties
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Zusammenfassung:The effect of hydrocolloids (arabic gum, carrageenan, carboxymethyl cellulose, and xanthan gum) on the physical properties of acorn starch was investigated. First order mixture response surface model was used and the effects of 1% hydrocolloids on acorn starch water holding capacity, starch solution viscosity, gel strength, freeze–thaw stability, and pasting properties were evaluated. Contributions of each hydrocolloid on determining acorn starch functionality were also calculated. Hydrocolloid combinations significantly (p 
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201500304