engleski

Rheological properties of starch-hydrocolloid system during heating

Starch found significant use in food industry as a thickening, stabilizing and gelling agent. However, starches alone show limitations to achieve adequate (desired) properties at low concentrations, and they tend to mask flavors and impact on an undesirable starchy texture and taste at higher concentrations. Therefore, some hydrocolloids can be added in combination with starches. The objective of this work were to analyze the influence of addition of hydrocolloids (guar gum, locust bean gum, pectin and carrageenan) as well as their mixtures (in ratio 1:1) on the rheological properties of waxy maize starch and maize starch suspensions (4%) during heating. The measurements were carried out on rotational viscosimeter in temperature range from 25 to 90&ordm ; ; C, with heating rate of 3.3&ordm ; ; C/min. Hydrocolloids were added to starch suspensions in ratio of 0.2-0.5%. The results showed that addition of single hydrocolloids as well as their mixtures had significant influence on the rheological properties of starch suspensions, especially above gelatinisation temperature.

hydrocolloids; rheological properties; starch

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