Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch
المؤلفون المشاركون
Alamri, Mohammed S.
Shahzad, Syed Ali
Hussain, Shahzad
Muhammad, Abd al-Latif A.
Ahmed, Ali S.
Ibraheem, Mohamed A.
Abdo Qasem, Akram A.
المصدر
International Journal of Polymer Science
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-10-30
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied.
Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum.
Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them.
Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C.
Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums.
Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan.
Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Shahzad, Syed Ali& Hussain, Shahzad& Alamri, Mohammed S.& Muhammad, Abd al-Latif A.& Ahmed, Ali S.& Ibraheem, Mohamed A.…[et al.]. 2019. Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch. International Journal of Polymer Science،Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1168152
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Shahzad, Syed Ali…[et al.]. Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch. International Journal of Polymer Science No. 2019 (2019), pp.1-11.
https://search.emarefa.net/detail/BIM-1168152
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Shahzad, Syed Ali& Hussain, Shahzad& Alamri, Mohammed S.& Muhammad, Abd al-Latif A.& Ahmed, Ali S.& Ibraheem, Mohamed A.…[et al.]. Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch. International Journal of Polymer Science. 2019. Vol. 2019, no. 2019, pp.1-11.
https://search.emarefa.net/detail/BIM-1168152
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1168152
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر