English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Hyun-Seok Kim*Department of Food Science and Biotechnology, Andong National UniversityAbstract Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability.This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting andviscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG),and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using arapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, andfreeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity(although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRS-XAT:LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally,WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.Keywords: waxy rice starch, xanthan, locust bean gum, pasting viscosity, freeze-thaw stability

Impact of Xanthan-locust Bean Gum Mixtures on Pasting/Paste Characteristics and Freeze-thaw Stabilities of Waxy Rice Starch