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Effect of food gums on properties of pea starch and vermicelli prepared from pea starch
Author(s) -
Li Xiaojing,
Xing Yan,
Sun Qingjie,
Chu Lijun,
Xiong Liu
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400100
Subject(s) - xanthan gum , glucomannan , carboxymethyl cellulose , starch , guar gum , food science , ultimate tensile strength , chemistry , polysaccharide , materials science , composite material , rheology , biochemistry , organic chemistry , sodium
The effects of food gums, such as xanthan gum, guar gum, konjac glucomannan, carboxymethyl cellulose (CMC), and gelatin, on the pasting and textural properties of pea starch and the tensile properties of pea starch vermicelli were studied. The results showed that the addition of food gums tended to increase the peak and trough viscosities of pea starch, with the greatest effect being observed by the addition of konjac glucomannan. Pea starch gels mixed with 0.5% w/w xanthan gum, konjac glucomannan, or CMC exhibited the lowest hardness at 134.54, 140.80, and 166.95 g, respectively, which were lower than that of the control. Further, following the addition of food gums at 0.1%, pea starch gels had the highest springiness. The vermicelli tensile strength tended to decrease in the presence of food gums, except for CMC; the lowest value was observed following the addition of konjac glucomannan.