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Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch
Author(s) -
Lee Youngseung,
Chang Yoon Hyuk
Publication year - 2015
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12113
Subject(s) - syneresis , locust bean gum , starch , guar gum , rheology , food science , apparent viscosity , guar , chemistry , viscoelasticity , polysaccharide , materials science , composite material , xanthan gum , biochemistry
This study investigated the effects of galactomannans (guar gum, tara gum and locust bean gum) on the rheological, pasting and physical properties of water chestnut starch. All water chestnut starch–galactomannan mixtures (0.5% w/w) had significantly higher shear‐thinning fluid characteristics than the control (0% gum). Adding all of galactomannans significantly increased the values of apparent viscosity ( η a,100 ), consistency index ( K ) and yield stress ( σ oc ) for water chestnut starch. In the dynamic rheological analysis, the dynamic moduli ( G ′, G ″) and complex viscosity ( η *) for water chestnut starch–galactomannan mixtures were significantly greater than those for the control. The water chestnut starch–guar gum mixture in particular had significantly higher viscoelastic properties compared with the starch–tara gum or starch–locust bean gum mixtures. The incorporation of all galactomannans increased the peak viscosity and gel strength, but decreased the syneresis values of water chestnut starch. The guar mixtures seemed to be the most stable over freeze‐thaw cycles. Practical Applications Mixed starch and gum gels are gaining popularity in the food industry. This study elucidated the effects of galactomannans (guar gum, tara gum and locust bean gum) on the rheological, pasting and physical properties of water chestnut starch. The results indicated that galactommanns can be used as a thickener for improving the rheological properties of water chestnut starch and stabilizer for reducing the syneresis of the starch during freezing‐thaw cycles in the food industry. Furthermore, galactomannans can be used to enhance the physical and pasting properties of water chestnut starch‐based food products.