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Physicochemical Properties of Monosodium Glutamate‐Compounded Tapioca Starch Exceeds Those of Simple Heat–Moisture Treated Starch
Author(s) -
Yagishita Takahiro,
Ito Koichi,
Yokomizo Eiji,
Endo Shigeru,
Takahashi Koji
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02285.x
Subject(s) - monosodium glutamate , starch , moisture , swelling , compounding , food science , granule (geology) , chemistry , sodium glutamate , solubility , materials science , chemical engineering , composite material , organic chemistry , raw material , engineering
Monosodium glutamate (GluNa)‐compounded starch was prepared by heat–moisture treating a mixture of tapioca starch and GluNa. GluNa‐compounded starch exhibited a higher gelatinization temperature and reduced swelling and solubility, essentially lower hardness of the granule center, and paste viscosity than those of the heat–moisture treated tapioca starch and the untreated starch. However, its appearance, unit chain length distribution, and α‐amylase digestibility were similar to those of the heat–moisture treated tapioca. It is thus concluded that GluNa compounding is useful for providing a unique type of starch that possesses a less swollen and viscous texture than that produced with simple heat–moisture treatment.