Effect of some hydrocolloids on the rheological properties of rye starch

Food Science and Technology International

Volumn 10, Issue 2, 2004, Pages 125-131

  Juszczak, L ^a   Witczak, M ^a   Fortuna, T ^a   Banachowicz, A ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Gums; Hydrocolloids; Rheology; Rye starch

Indexed keywords

COLLOIDS; FOOD PRODUCTS; GELS; MATHEMATICAL MODELS; RHEOLOGY; RHEOMETERS; SHEAR STRENGTH; SHEAR STRESS; VISCOELASTICITY; VISCOSITY;

GUMS; HYDROCOLLOIDS; RYE STARCH; SHEAR RATES;

STARCH;

ACACIA SENEGAL; CERATONIA SILIQUA; CYAMOPSIS TETRAGONOLOBA; SECALE CEREALE;

EID: 2642558061     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204043764     Document Type: Article

References (28)

1. Appleqvist I.A.M. and Debet M.R.M (1997). Starch-biopolymer interactions - a review. Food Reviews International 13: 163-224.
2. Alloncle M. and Doublier J.L. (1990). Rheology of starch-galactomannan gels. In: Philips G.O., Williams P.A. and Wedlock D.J. (eds), Gums and Stabilizer for the Food Industry 5. Oxford: IRL Press. pp. 111-115.
3. Alloncle M. and Doublier J.L. (1991). Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 5(5): 455-467.
4. Alloncle M., Lefebvre J., Llamas G. and Doublier J.A. (1989). Rheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry 66(2): 90-93.
5. Bahnassey Y. and Breene W. (1994). Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac fluor, gellan, guar, xanthan and locust bean gums. Starch/Stärke 46(4): 134-141.
6. Berry C.P., D'Appolonia B.L. and Gilles K.A. (1991). The characterization of triticale starch and its comparison with starches of rye, durum and HRS wheat. Cereal Chemistry 48(4): 415-427.
7. Biliaderis C., Arvanitoyannis I., Izydorczyk M. and Propokowich D. (1997). Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch/Stärke 49(7/8): 278-283.
8. Christianson D.D. (1982). Hydrocolloid interactions with starches. In: Lineback D.R. and Inglett G.E (eds), Food Carbohydrates. IFT Basic Symposium Series. Westport, Connecticut: AVI Publishing Company, Inc. pp. 399-419.
9. Dickinson E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17: 25-39.
10. Eidam D., Kulicke W.M., Kuhn K. and Stute R. (1995). Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Stärke 47(10): 374-384.
11. Fortuna T. (1995). Skrobie modyfikowane w produkcji żywności. Zywność, Technologia, Jakość 1(2): 3-7.
12. Jane J., Kasemsuwan T., Leas S., Zobel H. and Robyt J.F. (1994). Anthology of starch granule morphology by scanning electron microscopy. Starch/Stärke 46: 121-129.
13. Jane J., Kasemsuwan T., Chen J.F. and Juliano B.O. (1996). Phosphorous in rice and other starches. Cereal Foods World 41(11): 827-832.
14. Kulicke W., Eidam D., Kath F., Kix M. and Kull A. (1996). Hydrocolloids and rheology: Regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Stärke 48(3): 105-114.
15. Leszczyński W. (2001). Zróżnicowane właściwości skrobi. Przemysł Spożywczy 55(3): 38-39.
16. Lo C. and Ramsden L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung/Food 44(3): 211-214.
17. Morrison W.R. and Laignelet B. (1983). An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of Cereal Science 1: 9-20.
18. Neukom H. (1989). Galactomannans: properties and applications. Lebensmittel-Wissenschaft und-Technologie 22: 41-45.
19. Radosta S., Kettlitz B., Schierbaum F. and Gernat C. (1992). Studies on rye starch properties and modification. Part II. Swelling and solubility behaviour of rye starch granules. Starch/Stärke 44(1): 8-14.
20. Röper H. (1996). Industrial products from starch: trends and developments. In: Proceedings VII International Starch Convention. Poland: Krakow, pp. 217-232.
21. Sanchez C., Renard D., Robert P., Schmitt C. and Lefebvre J. (2002). Structure and Theological properties of acacia gum dispersions. Food Hydrocolloids 16: 257-267.
22. Shi X. and BeMiller J.N. (2002). Effects of food gums on viscosities of starch suspensions during pasting. Carbohydrate Polymers 50(1): 7-17.
23. Schierbaum F. and Kettlitz B. (1994). Studies on rye starch properties and modification. Part III. Viscograph pasting characteristics of rye starches. Starch/Stärke 46(1): 2-8.
24. Schierbaum F., Radosta S., Richter M., Kettlitz B. and Gernat C. (1991). Studies on rye starch properties and modification. Part I. Composition and properties of rye starch granules. Starch/Stärke 43(9): 331-339.
25. Sudhakar V., Singhal R. and Kulkarni P. (1995). Effect of sucrose on starch-hydrocolloid interactions. Food Chemistry 52: 281-284.
26. Sudhakar V., Singhal R. and Kulkarni P. (1996). Starch-gallactomannan interactions: Functionality and rheological aspects. Food Chemistry 55: 259-264.
27. Tecante A. and Doublier J.L. (1999). Steady flow and viscoelastic behaviour of crosslinked waxy corn starch-κ-carrageenan pastes and gels. Carbohydrate Polymers 40: 221-231.
28. Tomasik P. (2000). Skrobie modyfikowane i ich zastosowanie. Przemysł Spożywczy 54(4): 16-18.