Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids
- Autores
- Krüger, Alejandra; Ferrero, Cristina; Zaritzky, Noemi Elisabet
- Año de publicación
- 2003
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Hydrocolloids are used in starch-based products to improve stability and to obtain specific textural characteristics. In stirred batch systems with constant jacket temperature, xanthan gum, guar gum and sodium alginate (1% w/w) were added to corn starch (10% w/w) and sucrose (15% w/w) in aqueous systems to test their effects on granule swelling, starch gelatinization temperatures and viscoelastic behavior of the hot paste. As heating is not instantaneous, time–temperature relationships cannot be avoided. In this regard, heat penetration was faster in viscoelastic systems with lower complex dynamic modulus ðGÞ values, while pastes containing gums showed lower heat transfer rates during gelatinization. Microscopy and image analysis were applied to describe the granule swelling process in starch gelatinization. Starch granule swelling was considerably reduced by the presence of gums due to the lower heating rates and the decreased mobility of water molecules. The presence of sucrose increased starch gelatinization temperatures, measured by differential scanning calorimetry; gum addition did not show a significant influence on these temperatures. The effect of time and temperature on the starch swelling process was modelled considering, as driving force, the difference between the instantaneous mean curvature of the granule (reciprocal of the diameter) and the asymptotic curvature. Gelatinization rate constants were calculated for the different pastes and the lowest values were observed for starch pastes added with gums. Activation energies ranged from 80 ( 14) to 119 ( 3) kJ mol 1, being comparable to values reported in the literature for starch gelatinization measured by different methods.
Fil: Krüger, Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina - Materia
-
HEAT TRANSFER
STARCH GELATINIZATION
GUMS
MICROSCOPY
RHEOLOGY - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/126027
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Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloidsKrüger, AlejandraFerrero, CristinaZaritzky, Noemi ElisabetHEAT TRANSFERSTARCH GELATINIZATIONGUMSMICROSCOPYRHEOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Hydrocolloids are used in starch-based products to improve stability and to obtain specific textural characteristics. In stirred batch systems with constant jacket temperature, xanthan gum, guar gum and sodium alginate (1% w/w) were added to corn starch (10% w/w) and sucrose (15% w/w) in aqueous systems to test their effects on granule swelling, starch gelatinization temperatures and viscoelastic behavior of the hot paste. As heating is not instantaneous, time–temperature relationships cannot be avoided. In this regard, heat penetration was faster in viscoelastic systems with lower complex dynamic modulus ðGÞ values, while pastes containing gums showed lower heat transfer rates during gelatinization. Microscopy and image analysis were applied to describe the granule swelling process in starch gelatinization. Starch granule swelling was considerably reduced by the presence of gums due to the lower heating rates and the decreased mobility of water molecules. The presence of sucrose increased starch gelatinization temperatures, measured by differential scanning calorimetry; gum addition did not show a significant influence on these temperatures. The effect of time and temperature on the starch swelling process was modelled considering, as driving force, the difference between the instantaneous mean curvature of the granule (reciprocal of the diameter) and the asymptotic curvature. Gelatinization rate constants were calculated for the different pastes and the lowest values were observed for starch pastes added with gums. Activation energies ranged from 80 ( 14) to 119 ( 3) kJ mol 1, being comparable to values reported in the literature for starch gelatinization measured by different methods.Fil: Krüger, Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2003-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/126027Krüger, Alejandra; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids; Elsevier; Journal of Food Engineering; 58; 2; 6-2003; 125-1330260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877402003370?via%3Dihubinfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00337-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:55:23Zoai:ri.conicet.gov.ar:11336/126027instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:55:23.622CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
title |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
spellingShingle |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids Krüger, Alejandra HEAT TRANSFER STARCH GELATINIZATION GUMS MICROSCOPY RHEOLOGY |
title_short |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
title_full |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
title_fullStr |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
title_full_unstemmed |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
title_sort |
Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids |
dc.creator.none.fl_str_mv |
Krüger, Alejandra Ferrero, Cristina Zaritzky, Noemi Elisabet |
author |
Krüger, Alejandra |
author_facet |
Krüger, Alejandra Ferrero, Cristina Zaritzky, Noemi Elisabet |
author_role |
author |
author2 |
Ferrero, Cristina Zaritzky, Noemi Elisabet |
author2_role |
author author |
dc.subject.none.fl_str_mv |
HEAT TRANSFER STARCH GELATINIZATION GUMS MICROSCOPY RHEOLOGY |
topic |
HEAT TRANSFER STARCH GELATINIZATION GUMS MICROSCOPY RHEOLOGY |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Hydrocolloids are used in starch-based products to improve stability and to obtain specific textural characteristics. In stirred batch systems with constant jacket temperature, xanthan gum, guar gum and sodium alginate (1% w/w) were added to corn starch (10% w/w) and sucrose (15% w/w) in aqueous systems to test their effects on granule swelling, starch gelatinization temperatures and viscoelastic behavior of the hot paste. As heating is not instantaneous, time–temperature relationships cannot be avoided. In this regard, heat penetration was faster in viscoelastic systems with lower complex dynamic modulus ðGÞ values, while pastes containing gums showed lower heat transfer rates during gelatinization. Microscopy and image analysis were applied to describe the granule swelling process in starch gelatinization. Starch granule swelling was considerably reduced by the presence of gums due to the lower heating rates and the decreased mobility of water molecules. The presence of sucrose increased starch gelatinization temperatures, measured by differential scanning calorimetry; gum addition did not show a significant influence on these temperatures. The effect of time and temperature on the starch swelling process was modelled considering, as driving force, the difference between the instantaneous mean curvature of the granule (reciprocal of the diameter) and the asymptotic curvature. Gelatinization rate constants were calculated for the different pastes and the lowest values were observed for starch pastes added with gums. Activation energies ranged from 80 ( 14) to 119 ( 3) kJ mol 1, being comparable to values reported in the literature for starch gelatinization measured by different methods. Fil: Krüger, Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina |
description |
Hydrocolloids are used in starch-based products to improve stability and to obtain specific textural characteristics. In stirred batch systems with constant jacket temperature, xanthan gum, guar gum and sodium alginate (1% w/w) were added to corn starch (10% w/w) and sucrose (15% w/w) in aqueous systems to test their effects on granule swelling, starch gelatinization temperatures and viscoelastic behavior of the hot paste. As heating is not instantaneous, time–temperature relationships cannot be avoided. In this regard, heat penetration was faster in viscoelastic systems with lower complex dynamic modulus ðGÞ values, while pastes containing gums showed lower heat transfer rates during gelatinization. Microscopy and image analysis were applied to describe the granule swelling process in starch gelatinization. Starch granule swelling was considerably reduced by the presence of gums due to the lower heating rates and the decreased mobility of water molecules. The presence of sucrose increased starch gelatinization temperatures, measured by differential scanning calorimetry; gum addition did not show a significant influence on these temperatures. The effect of time and temperature on the starch swelling process was modelled considering, as driving force, the difference between the instantaneous mean curvature of the granule (reciprocal of the diameter) and the asymptotic curvature. Gelatinization rate constants were calculated for the different pastes and the lowest values were observed for starch pastes added with gums. Activation energies ranged from 80 ( 14) to 119 ( 3) kJ mol 1, being comparable to values reported in the literature for starch gelatinization measured by different methods. |
publishDate |
2003 |
dc.date.none.fl_str_mv |
2003-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/126027 Krüger, Alejandra; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids; Elsevier; Journal of Food Engineering; 58; 2; 6-2003; 125-133 0260-8774 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/126027 |
identifier_str_mv |
Krüger, Alejandra; Ferrero, Cristina; Zaritzky, Noemi Elisabet; Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids; Elsevier; Journal of Food Engineering; 58; 2; 6-2003; 125-133 0260-8774 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877402003370?via%3Dihub info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00337-0 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |