Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum

Chen Zhang, Seung Taik Lim

Research output: Contribution to journalArticle

Abstract

Aqueous dispersion (40% w/w, dry basis) of different starches (corn, potato, and tapioca), with or without xanthan gum (0.1% w/w, based on starch solids), were partial gelatinizated for 1 h at 5 °C above the onset temperatures of starch and cooled (GC), freeze-thawed (FT), and then dried at 60 °C. The combined treatments (GCFT) raised the viscosity and shear stability of starch pastes. Among the starches tested, potato starch exhibited the greatest changes in the pasting behavior. In addition, the physical treatments (GCFT) improved the gelation behavior and the stability against repeated freeze-thawing cycles. A minor addition of xanthan gum enhanced the effect of physical treatments, especially on the stabilization of starch gels.

Original languageEnglish
Article number106210
JournalFood Hydrocolloids
Volume111
DOIs
Publication statusPublished - 2021 Feb

Keywords

  • Freeze-thawing
  • Partial gelatinization
  • Pasting viscosity
  • Physical modification
  • Starch
  • Xanthan gum

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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