Influence of Xanthan Gum Addition on Frozen Starch Paste Properties

Autores
Ferrero, Cristina; Martino, Miriam Nora; Zaritzky, Noemí Elisabet
Año de publicación
1994
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Storage temperature
Freezing rate
Gum addition
Corn starch
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/142773
Acceder
id SEDICI_d29cc832eec513735ae7ec26a48c5acd
oai_identifier_str oai:sedici.unlp.edu.ar:10915/142773
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Influence of Xanthan Gum Addition on Frozen Starch Paste PropertiesFerrero, CristinaMartino, Miriam NoraZaritzky, Noemí ElisabetQuímicaStorage temperatureFreezing rateGum additionCorn starchThe 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosSpringer1994info:eu-repo/semantics/bookPartinfo:eu-repo/semantics/publishedVersionCapitulo de librohttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdf461-466http://sedici.unlp.edu.ar/handle/10915/142773enginfo:eu-repo/semantics/altIdentifier/isbn/978-1-4615-2486-1info:eu-repo/semantics/altIdentifier/doi/10.1007/978-1-4615-2486-1_70info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:24:29Zoai:sedici.unlp.edu.ar:10915/142773Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:24:30.152SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
title Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
spellingShingle Influence of Xanthan Gum Addition on Frozen Starch Paste Properties
Ferrero, Cristina
Química
Storage temperature
Freezing rate
Gum addition
Corn starch
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
dc.creator.none.fl_str_mv Ferrero, Cristina
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
author Ferrero, Cristina
author_facet Ferrero, Cristina
Martino, Miriam Nora
Zaritzky, Noemí Elisabet
author_role author
author2 Martino, Miriam Nora
Zaritzky, Noemí Elisabet
author2_role author
author
dc.subject.none.fl_str_mv Química
Storage temperature
Freezing rate
Gum addition
Corn starch
topic Química
Storage temperature
Freezing rate
Gum addition
Corn starch
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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.
publishDate 1994
dc.date.none.fl_str_mv 1994
dc.type.none.fl_str_mv info:eu-repo/semantics/bookPart
info:eu-repo/semantics/publishedVersion
Capitulo de libro
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
format bookPart
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/142773
url http://sedici.unlp.edu.ar/handle/10915/142773
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/isbn/978-1-4615-2486-1
info:eu-repo/semantics/altIdentifier/doi/10.1007/978-1-4615-2486-1_70
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
461-466
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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