Title : ( Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture )
Authors: Shokufeh Taziki , Seyed Mohammad Ali Razavi ,Access to full-text not allowed by authors
Abstract
In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and 15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes, syneresis, FTIR and microstructure of native wheat starch (NWS, 4%) gel was investigated. According to the rheological tests, the NWS-CSG and NWS-CSG-SUC gels showed thixotropic behavior and all the samples exhibited shear-thinning flow behavior. Increasing the CSG substitution level up to 15% elevated the apparent viscosity, consistency coefficient whereas the SUC substitution with NWS reduced these values. The higher apparent viscosity, consistency coefficient, and stronger pseudoplastic behavior were obtained for NWS-CSG-SUC gel than NWS gel. The addition of CSG greatly decreased hardness and consistency from 140 to 55.5 g and from 6.9 to 3.0 mJ, respectively during storage at 4 °C for 14 days; while in the presence of SUC these values slightly decreased. After storage, syneresis of NWS and NWS-10%SUC gels increased by 46.78% and 32.11%, respectively; whereas it decreased 19.88% for NWS-15%CSG gel. The SEM images showed that the mixed gels had a denser structure with a smaller pore size. The results indicated that CSG had positive effect in modifying the properties of NWS-SUC mixed gels.
Keywords
Functional properties; Hydrocolloid; Starch@article{paperid:1084554,
author = {Taziki, Shokufeh and Razavi, Seyed Mohammad Ali},
title = {Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture},
journal = {International Journal of Biological Macromolecules},
year = {2021},
volume = {181},
month = {June},
issn = {0141-8130},
pages = {945--955},
numpages = {10},
keywords = {Functional properties; Hydrocolloid; Starch},
}
%0 Journal Article
%T Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture
%A Taziki, Shokufeh
%A Razavi, Seyed Mohammad Ali
%J International Journal of Biological Macromolecules
%@ 0141-8130
%D 2021