Publication: Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
Issued Date
2012-01-15
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ISSN
01448617
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2-s2.0-81255171268
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Mahidol University
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SCOPUS
Bibliographic Citation
Carbohydrate Polymers. Vol.87, No.2 (2012), 1559-1568
Suggested Citation
Wisutthana Samutsri, Manop Suphantharika Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydrate Polymers. Vol.87, No.2 (2012), 1559-1568. doi:10.1016/j.carbpol.2011.09.055 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/13990
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Title
Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids
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Abstract
Effects of salts on pasting, thermal, and rheological properties of rice starch (RS) in the presence of non-ionic (guar gum; GG) or ionic (xanthan; XT) hydrocolloid were studied. Rapid visco-analysis (RVA) showed that addition of salts significantly increased peak, breakdown, and final viscosities, and pasting temperatures of RS/XT blends, whereas those of RS/GG blends were varied depending on the type of salts added. Differential scanning calorimetry (DSC) demonstrated that salt addition significantly increased gelatinization temperatures of either RS/GG or RS/XT blend, whereas gelatinization enthalpy was less affected. Dynamic viscoelastic tests revealed that addition of salts had a more pronounced effect on enhancing structure formation of RS/XT gels than that of RS/GG gels. The steady shear viscosity was generally in line with the values of final viscosity obtained during pasting. These results would be used as a guideline for developing starch-based food products containing salts. © 2011 Elsevier Ltd. All rights reserved.