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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch
Joint Authors
Alamri, Mohammed S.
Shahzad, Syed Ali
Hussain, Shahzad
Muhammad, Abd al-Latif A.
Ahmed, Ali S.
Ibraheem, Mohamed A.
Abdo Qasem, Akram A.
Source
International Journal of Polymer Science
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-10-30
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1168152