Rheological and Structural Properties of Camel Milk/Sweet Potato Starch Gel

The unique composition of camel milk limited its use for fermented products preparation. In this research, camel milk (CAM) or cow milk (COM) was blended with sweet potato starch (SPS). Blends were precooked and the rheological properties of the gel were determined. Since the elastic modulus (G′) was much greater than the viscous modulus (G″), milk + SPS gels are considered viscoelastic. The tan δ of all blends was <1.0, signifying solid-like behavior; however, variations between CAM gels or COM were identified. Unlike COM, CAM was more frequency-dependent at low frequencies (0.1 to 1.0 rad/sec). Gels exhibited shear thinning according to the nonlinear rheological tests. Camel milk exhibited gel hardness much higher than cow milk. Because of the domination of G′ and the low power law exponent, camel milk is expected to present processing complications such as in extrusion cooking.

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

Food Science and Technology ◽

10.1590/fst.20021 ◽

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

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Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

Food Hydrocolloids ◽

10.1016/s0268-005x(01)00107-2 ◽

2002 ◽

Vol 16 (4) ◽

pp. 345-352 ◽

Cited By ~ 226

Author(s):

M.H. Lee ◽

M.H. Baek ◽

D.S. Cha ◽

H.J. Park ◽

S.T. Lim

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Freeze Thaw ◽

Starch Gel ◽

Sweet Potato Starch

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Study on Influential Factor of Texture Property of Sweet Potato Starch Gel

Advance Journal of Food Science and Technology ◽

10.19026/ajfst.11.2764 ◽

2016 ◽

Vol 11 (10) ◽

pp. 686-691

Author(s):

Shu-Gang Li

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Influential Factor ◽

Texture Property ◽

Starch Gel ◽

Sweet Potato Starch

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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