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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/126027
Acceder
id CONICETDig_67590da5ada415b19c313c4765cad4e5
oai_identifier_str oai:ri.conicet.gov.ar:11336/126027
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:24:28Zoai: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:34982025-10-22 11:24:28.785CONICET 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
reponame_str 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
_version_ 1846781783948918784
score 12.982451

Publicaciones similares