Influence of Xanthan Gum Addition on Frozen Starch Paste Properties

The effect of freezing rate, storage temperature (-5 to -20°C) and gum addition (0.3 % w/w) on corn starch and wheat flour pastes (10 % w/w) was studied to analyze various aspects: rheological behavior, exudate production, ice recrystallization by indirect microscopic observation and amylopectin ret...

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Detalles Bibliográficos
Autores principales: Ferrero, Cristina, Martino, Miriam Nora, Zaritzky, Noemí Elisabet
Formato: Libro Capitulo de libro
Lenguaje:Inglés
Publicado: Springer 1994
Materias:
Química
Storage temperature
Freezing rate
Gum addition
Corn starch
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/142773
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-142773
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Storage temperature
Freezing rate
Gum addition
Corn starch
spellingShingle Química
Storage temperature
Freezing rate
Gum addition
Corn starch
Ferrero, Cristina
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
topic_facet Química
Storage temperature
Freezing rate
Gum addition
Corn starch
description The effect of freezing rate, storage temperature (-5 to -20°C) and gum addition (0.3 % w/w) on corn starch and wheat flour pastes (10 % w/w) was studied to analyze various aspects: rheological behavior, exudate production, ice recrystallization by indirect microscopic observation and amylopectin retrogradation by Differential Scanning Calorimeter (DSC). High freezing rates produced a higher paste quality due to smaller ice crystals formation and the absence of starch retrogradation. During frozen storage, starch retrogradation and ice recrystallization contributed to the deterioration of the system (spongy structure, decrease of apparent viscosity and increase of exudate production). The addition of xanthan gum improved system stability. Exudate production decreased and original rheological properties were maintained. No effect of hydrocolloid addition was observed on ice crystal sizes. DSC analysis showed that xanthan gum does not modify amylopectin retrogradation.
format Libro
Capitulo de libro
author Ferrero, Cristina
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
author_facet Ferrero, Cristina
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
author_sort Ferrero, Cristina
title Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title_short Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title_full Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title_fullStr Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title_full_unstemmed Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title_sort influence of xanthan gum addition on frozen starch paste properties
publisher Springer
publishDate 1994
url http://sedici.unlp.edu.ar/handle/10915/142773
work_keys_str_mv AT ferrerocristina influenceofxanthangumadditiononfrozenstarchpasteproperties
AT martinomiriamnora influenceofxanthangumadditiononfrozenstarchpasteproperties
AT zaritzkynoemielisabet influenceofxanthangumadditiononfrozenstarchpasteproperties
bdutipo_str Repositorios
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