Effect of hydrocolloids on the properties of wheat/potato starch mixtures
- Autores
- Varela, María Soledad; Navarro, Alba Sofia del Rosario; Yamul, Diego Karim
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C.
EEA Balcarce
Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina
Fil: Navarro, Alba Sofia del Rosario. 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: Yamul, Diego Karim. 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 - Fuente
- Starch/starke 68 (7-8) : 753-761 (July 2016)
- Materia
-
Almidón
Papa
Trigo
Polisacáridos
Starch
Potatoes
Wheat
Polysaccharides
Hidrocoloides - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
.jpg)
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4561
Ver los metadatos del registro completo
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Effect of hydrocolloids on the properties of wheat/potato starch mixturesVarela, María SoledadNavarro, Alba Sofia del RosarioYamul, Diego KarimAlmidónPapaTrigoPolisacáridosStarchPotatoesWheatPolysaccharidesHidrocoloidesThe physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C.EEA BalcarceFil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; ArgentinaFil: Navarro, Alba Sofia del Rosario. 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: Yamul, Diego Karim. 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; ArgentinaWiley2019-03-08T14:59:52Z2019-03-08T14:59:52Z2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257http://hdl.handle.net/20.500.12123/45610038-90561521-379Xhttps://doi.org/10.1002/star.201400257Starch/starke 68 (7-8) : 753-761 (July 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:35Zoai:localhost:20.500.12123/4561instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:35.844INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
| dc.title.none.fl_str_mv |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| spellingShingle |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures Varela, María Soledad Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides |
| title_short |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_full |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_fullStr |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_full_unstemmed |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| title_sort |
Effect of hydrocolloids on the properties of wheat/potato starch mixtures |
| dc.creator.none.fl_str_mv |
Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim |
| author |
Varela, María Soledad |
| author_facet |
Varela, María Soledad Navarro, Alba Sofia del Rosario Yamul, Diego Karim |
| author_role |
author |
| author2 |
Navarro, Alba Sofia del Rosario Yamul, Diego Karim |
| author2_role |
author author |
| dc.subject.none.fl_str_mv |
Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides |
| topic |
Almidón Papa Trigo Polisacáridos Starch Potatoes Wheat Polysaccharides Hidrocoloides |
| dc.description.none.fl_txt_mv |
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C. EEA Balcarce Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Unidad Integrada. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina Fil: Navarro, Alba Sofia del Rosario. 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: Yamul, Diego Karim. 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 |
The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze–thaw cycle and no syneresis was observed in these gels stored at 4°C. |
| publishDate |
2016 |
| dc.date.none.fl_str_mv |
2016-07 2019-03-08T14:59:52Z 2019-03-08T14:59:52Z |
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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 |
https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257 http://hdl.handle.net/20.500.12123/4561 0038-9056 1521-379X https://doi.org/10.1002/star.201400257 |
| url |
https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201400257 http://hdl.handle.net/20.500.12123/4561 https://doi.org/10.1002/star.201400257 |
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0038-9056 1521-379X |
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eng |
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eng |
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application/pdf |
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Wiley |
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Wiley |
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