کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563110 1330747 2007 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose
چکیده انگلیسی

The influence of sucrose on thermal and rheological properties of tapioca starch (TS)–tamarind seed xyloglucan (XG) mixtures was investigated. Rapid visco-analysis profiles of 5% w/w TS/XG dispersions at different mixing ratios revealed that peak and final viscosities increased with increasing sucrose and XG contents. Loss tangent of each mixing ratio of TS/XG pastes determined from dynamic rheometry exhibited a lower value with increasing sucrose, suggesting solid-like properties contributed from the dissolved sucrose in the systems. Gelatinization temperatures of 25% w/w TS/XG at mixing ratios of 10/0 and 9/1 increased with increasing sucrose content whereas the gelatinization enthalpy of pastes increased in the presence of high sucrose concentration. Sucrose increased the stiffness and hardness of the 25% w/w TS/XG gels (mixing ratios of 10/0, 9.5/0.5 and 9/1) from the compression test. These results suggest that sucrose delays the gelatinization of TS and XG mixtures and strengthens the gels by increasing the elastic component.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 40, Issue 2, March 2007, Pages 239–248
نویسندگان
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