Effect of salt addition on gelatinization and rheological properties of sweet potato starch-xanthan gum mixture

2014 ◽  
Vol 67 (1-2) ◽  
pp. 117-123 ◽  
Author(s):  
Bumjoo Gil ◽  
Byoungseung Yoo
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Salt Addition ◽  
Sweet Potato Starch

Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions

2020 ◽  
Vol 99 ◽  
pp. 105371 ◽  
Author(s):  
Yanming Ren ◽  
Lian Jiang ◽  
Wenjie Wang ◽  
Yuehuan Xiao ◽  
Suchen Liu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch

scholarly journals Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

2019 ◽  
Vol 17 (1) ◽  
pp. 733-743 ◽  
Author(s):  
Lingwen Zhang ◽  
Xuefei Wang ◽  
Shasha Li ◽  
Junliang Sun ◽  
Xiuhua Liu
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch

Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch

2017 ◽  
Vol 230 ◽  
pp. 516-523 ◽  
Author(s):  
Da-Nian Zhou ◽  
Bao Zhang ◽  
Bo Chen ◽  
Han-Qing Chen
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch

scholarly journals Rheological properties of sweet potato starch-date syrup gel

2019 ◽  
Vol 39 (4) ◽  
pp. 1030-1039 ◽  
Author(s):  
Abdellatif Abdelhakim MOHAMED ◽  
Mohammed Salih ALAMRI ◽  
Shahzad HUSSAIN ◽  
Mohamed AbduRabu IBRAHEEM ◽  
Akram Abdo QASEM
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Date Syrup ◽  
Sweet Potato Starch

Rheological properties of sweet potato starch before and after denaturalization

2008 ◽  
Vol 15 (S1) ◽  
pp. 500-505 ◽  
Author(s):  
Hua-xi Xiao ◽  
Qin-lu Lin ◽  
Xin-jian Xia ◽  
Li-hui Li ◽  
Li-zhong Lin ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Before And After ◽  
Sweet Potato Starch

scholarly journals Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch

2020 ◽  
Vol 19 (1) ◽  
pp. 21-32
Author(s):  
Hongfang Ji ◽  
Ping Yang ◽  
Lingwen Zhang ◽  
Xuefei Wang ◽  
Xinxin Li ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
Long Chain

scholarly journals Camel milk-sweet potato starch gel: steady shear and dynamic rheological properties

2021 ◽  
Author(s):  
Abdellatif A. MOHAMED ◽  
Shahzad HUSSAIN ◽  
Mohammed S. ALAMRI ◽  
Mohamed A. IBRAHEEM ◽  
Akram A. Abdo QASEM ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Sweet Potato ◽  
Potato Starch ◽  
Steady Shear ◽  
Camel Milk ◽  
Dynamic Rheological Properties ◽  
Starch Gel ◽  
Sweet Potato Starch

scholarly journals Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Syed Ali Shahzad ◽  
Shahzad Hussain ◽  
Mohamed S. Alamri ◽  
Abdellatif A. Mohamed ◽  
Ali S. Ahmed ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Xanthan Gum ◽  
Potato Starch ◽  
Flow Behavior ◽  
Textural Properties ◽  
Analysis Data ◽  
Angular Frequency ◽  
Flow Behavior Index ◽  
Cress Seed ◽  
Sweet Potato Starch

Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

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