Effect of surfactant in pasting characteristics of various starches

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 739-743

  Azizi, M H ^a   Rao, G V ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

RVA; Starch; Surfactant

Indexed keywords

2,3 BUTANEDIONE; ESTER; GLYCEROL STEARATE; MONOACYLGLYCEROL; POTATO STARCH; SODIUM; SODIUM STEAROYL 2 LACTYLATE; STARCH; STEARIC ACID; SURFACTANT; TARTARIC ACID; UNCLASSIFIED DRUG;

ARTICLE; COLD; CORN; GEL; GELATINIZATION; PASTE; POTATO; TEMPERATURE; VISCOSITY; WHEAT;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 14344266350     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.08.003     Document Type: Article

References (14)

1. L.B. Deffenbaugh, N.E. Lincoln, and C.E. Walker Use of the rapid visco analyzer to measure starch pasting properties. Part II: effect of emulsifiers and sugar-emulsifier interaction Starch/Starke 42 1990 89 95
2. C.J.A.M. Keetels, T. Van Vliet, A. Jurgens, and P.E. Walstra Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread Journal of Cereal Science 24 1 1996 33 45
3. C.S. Kim, and C.E. Walker Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimeter Cereal Chemistry 62 2 1992 212 217
4. N. Krog Amylose complexing effects of food grade emulsifiers Die Starke 23 1971 206 210
5. N. Krog Functions of emulsifiers in food systems Journal of American Oil Chemists' Society 54 1977 124 131
6. N. Krog Theoretical aspects of surfactants in relation to their use in bread making Cereal Chemistry 58 3 1981 158 164
7. N. Krog, and B.N. Jensen Interaction of monoglycerides in different physical states with amylose and their anti-firming effects in bread Journal of Food Technology 5 1970 77 87
8. J. Lagendijik, and H.J. Pennings Relation between complex formation of starch with monoglycerides and the firmness of bread Cereal Science Today 15 10 1970 354 365 365
9. J. Merta, M. Torkkeli, T. Ikonen, R. Serimaa, and P. Stenius Structure of cationic starch (CS)/anionic surfactant complexes studied by small-angle X-ray scattering (SAXS) Macromolecules 34 9 2001 2937 2946
10. M.A. Mwasaru, and K. Muhammad Effect of surfactant HLB on some gel properties of Pigeonpea and Cowpea starches Starch/Starke 53 3/4 2001 155 161
11. Y. Shibanuma, Y. Takeda, and S. Hizukuri Molecular and pasting properties of some wheat starches Carbohydrate Polymers 29 1996 235 261
12. R.G.D. Steel, and J.H. Torrie In: Principles and procedures of statistics 1980 McGraw-Hill New York pp. 99-131
13. E. Svensson, K. Autio, and A.C. Eliasson The effect of sodium dodecylsulfate on gelatinization and gelation properties of wheat and potato starches Food Hydrocolloids 12 2 1998 151 158
14. C.E. Waker, A.S. Ross, C.W. Wrigley, and G.J. Mac Master Accelerated characterization of starch-paste viscosity and setback with the rapid visco analyzer Cereal Foods World 33 1988 491 494