Effect of Different Ultrasonic Amplitude Treatments on Corn Starch Gels

Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97–0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36–0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G′ > G″. The magnitudes of G′ and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.

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Effect of the Addition of Different Sodium Alginates on Viscoelastic, Structural Features and Hydrolysis Kinetics of Corn Starch Gels

SSRN Electronic Journal ◽

10.2139/ssrn.3949317 ◽

2021 ◽

Author(s):

Leticia Montes ◽

Maria Santamaria ◽

Raquel Garzon ◽

Cristina M. Rosell ◽

R Moreira

Keyword(s):

Corn Starch ◽

Structural Features ◽

Hydrolysis Kinetics ◽

Starch Gels ◽

Kinetics Of

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Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System

Foods ◽

10.3390/foods9040517 ◽

2020 ◽

Vol 9 (4) ◽

pp. 517 ◽

Cited By ~ 1

Author(s):

Luca Nuvoli ◽

Paola Conte ◽

Sebastiano Garroni ◽

Valeria Farina ◽

Antonio Piga ◽

...

Keyword(s):

Ball Milling ◽

Structural Changes ◽

Guar Gum ◽

Corn Starch ◽

Rice Flour ◽

Pasting Properties ◽

X Ray Diffraction ◽

Binary Blends ◽

Starch Gels ◽

The Individual

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch–flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels.

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Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

Food Chemistry ◽

10.1016/j.foodchem.2015.09.096 ◽

2016 ◽

Vol 196 ◽

pp. 720-725 ◽

Cited By ~ 21

Author(s):

Mahsa Majzoobi ◽

Zahra Kaveh ◽

Asgar Farahnaky

Keyword(s):

Acetic Acid ◽

Physical Properties ◽

Corn Starch ◽

Starch Gels

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Rheological behavior and texture of corn starch gels (Zea mays), arrowroot (Maranta arundinaceaea L.) and cassava (Manihote sculenta Crantz)

Research Society and Development ◽

10.33448/rsd-v9i12.10868 ◽

2020 ◽

Vol 9 (12) ◽

pp. e16191210868

Author(s):

Mariana Silva Araújo ◽

Marcus Vinícius da Rocha Afonso ◽

Nathalia da Silva Rodrigues Mendes ◽

Adriana Régia Marques de Souza ◽

Miriam Fontes Araújo Silveira ◽

...

Keyword(s):

Rheological Behavior ◽

Corn Starch ◽

Newtonian Fluids ◽

Dynamic State ◽

Starch Granules ◽

Temperature Dependent ◽

Starch Gel ◽

Starch Gels ◽

Increasing Temperature ◽

Weak Gels

The main energy reserve in plants is starch. It is unique among polysaccarides for being in the form of granules. Starch granules are heterogeneous mixtures of amylose and amylopectin. Gelatinization and retrogradation of starch depend on the ratio of amylose to amylopectin, type of crystallinity, along with the sizes and structure of starch granules. The present work determined the rheological behavior in a dynamic state, in terms of sweeping frequency, time and temperature, in addition to the extrusion of corn starch gels and arrowroot and cassava starches. The rheological study demonstrated that in all samples analyzed, whether in a non-gelatinized liquid mixture or in the form of gels, behaved as non-Newtonian fluids independent of time. Non-gelatinized mixtures showed properties of dilating non-Newtonian fluids and the gels of pseudoplastic non-Newtonian fluids. Gels were classified as elastic, as it was found that the storage module is larger than the dissipation module with the storage module decreasing with increasing temperature, and thus temperature dependent. With increased temperature, the gels showed low stability which is characteristic of weak gels. The more elastic the gel, the greater its resistance and the corn starch gel was the most resistant when compared to arrowroot and cassava starch.

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Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

Ciência e Agrotecnologia ◽

10.1590/s1413-70542007000500026 ◽

2007 ◽

Vol 31 (5) ◽

pp. 1443-1448 ◽

Cited By ~ 8

Author(s):

Dayane Rosalyn Izidoro ◽

Bogdan Demczuk Junior ◽

Charles Windson Isidoro Haminiuk ◽

Maria Rita Sierakowski ◽

Renato João Sossela de Freitas ◽

...

Keyword(s):

Zea Mays ◽

Shear Stress ◽

Rheological Behavior ◽

Corn Starch ◽

Good Description ◽

Starch Granules ◽

Ellipsoidal Shape ◽

Granule Morphology ◽

Starch Gels ◽

Green Banana

In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.

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