Artículos de revistas
Gellan gum/cassava starch mixtures in water systems and in milk systems
Registro en:
Starch-starke. Wiley-v C H Verlag Gmbh, v. 64, n. 5, n. 359, n. 366, 2012.
0038-9056
WOS:000303440100003
10.1002/star.201100102
Autor
Coronato, R
Biasutti, EAR
Carvalho, CWP
Grossmann, MVE
Institución
Resumen
Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial applications, such as unstable viscosity and excessive cohesiveness. To reduce those disadvantages, one alternative is a mixture of starch with hydrocolloids. The aim of this study was to evaluate the effect of 0:05, 0.1, 0.2, or 0.3% w/v gellan gum on the physical properties of pastes and gels of cassava starch in water and in milk systems. Differential scanning calorimetry (DSC), pasting properties, the texture profile, and the microstructure of gels were studied. The addition of gellan gum dispersions to the water system (WS) and the milk system (MS) gave rise to pastes with higher viscosity and, in the case of MS, with lower thermal and shear stability (higher breakdown). The addition of gellan gum had a greater textural effect on the MS, in which the addition of gellan at concentrations of 0.1 and 0.3% increased adhesiveness and decreased springiness of gels. Microscopy revealed a more uniform gel structure in the MS compared with the WS. Starch gelatinization temperatures were higher in MS than in WS. 64 5 359 366