Open AccessThe effect of starch-hydrocolloid interaction on starch digestibility, pasting and physicochemical properties: A review
Author(s) -
Herlina Marta,
Yana Cahyana,
Mohamad Djali
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012084
Subject(s) - starch , guar gum , food science , locust bean gum , xanthan gum , chemistry , carrageenan , pectin , polysaccharide , modified starch , sugar , rheology , materials science , organic chemistry , composite material
In complex food matrix, blending starch with non-starch hydrocolloids such as gum arabic, xanthan gum, guar gum, carrageenan, locust bean gum, and pectin may impact starch digestibility, pasting and physicochemical properties. The starch-hydrocolloids blending have specific application in the food product as an emulsifier, gelling agent thickener, stabilizer and inhibiting formation of ice and sugar crystal. As a thickener, hydrocolloid can increase the viscosity of food products and inhibit the accessibility of α-amylase to the starch granules. Effect of hydrocolloid on starch digestibility, pasting and physicochemical properties depends on starch source, type and concentration of hydrocolloid, and method of preparation starch-hydrocolloid mixture. This review summarized several studies about the effect of starch-hydrocolloid interaction on the starch digestibility, pasting and physicochemical properties. Furthermore, the mechanism of starch-hydrocolloid interaction and their applications in food product are also discussed. The pupose of this review is to provide information of several applications and recent utilization trend of starch-hydrocolloid blend in food systems.