Starch-fenugreek (Trigonella foenum-graecum L.) polysaccharide interactions in pure and soup systems

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 1047-1053

  Ravindran, G ^a   Matia Merino, L ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Characterization; Fenugreek polysaccharide; Pasting; Rheology; Starch; Texture

Indexed keywords

TRIGONELLA FOENUM-GRAECUM; ZEA MAYS;

EID: 54049158814     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.08.010     Document Type: Article

References (26)

1. Ahmad F.B., and Williams P.A. Effect of galactomannans on the thermal and rheological properties of sago starch. Journal of Agricultural and Food Chemistry 49 (2001) 1578-1586
2. Alloncle M., and Doublier J.L. Viscoelastic properties of maize starch hydrocolloid pastes and gels. Food Hydrocolloids 5 (1991) 455-467
3. Annable P., Fitton M.G., Harris B., Phillips G.O., and Williams P.A. Phase-behavior and rheology of mixed polymer systems containing starch. Food Hydrocolloids 8 (1994) 351-359
4. Bourriot S., Garnier C., and Doublier J.L. Phase separation, rheology and structure of micellar casein-galactomannan mixtures. International Dairy Journal 9 (1999) 353-357
5. Brennan C.S., Suter M., Matia-Merino L., Luethi T., Ravindran G., Goh K., et al. Gel and pasting behaviour of fenugreek-wheat starch and fenugreek-wheat flour combinations. Starch-Starke 58 (2006) 527-535
6. Cecil J.E., Francis J., and Read N.W. Comparison of the effects of a high-fat and high-carbohydrate soup delivered orally and intragastrically on gastric emptying, appetite, and eating behaviour - implications for obesity. Physiology and Behavior 67 (1999) 299-306
7. Christianson D.D., Hodge J.E., Osborne D., and Detroy R.W. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chemistry 58 (1981) 513-517
8. Closs C.B., Conde-Petit B., Roberts I.D., Tolstoguzov V.B., and Escher F. Phase separation and rheology of aqueous starch/galactomannan systems. Carbohydrate Polymers 39 (1999) 67-77
9. Funami T., Kataoka Y., Omoto T., Goto Y., Asai I., and Nishinari K. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocolloids 19 (2005) 25-36
10. Garti N., Madar A., Aserin A., and Sternheim B. Fenugreek galactomnannans as food emulsifiers. Lebensmittel-Wissenschaft und Technologie 30 (1997) 305-311
11. Keetels C.J.A.M., vanVliet T., and Walstra P. Gelation and retrogradation of concentrated starch systems. 1. Gelation. Food Hydrocolloids 10 (1996) 343-353
12. Keetels C.J.A.M., vanVliet T., and Walstra P. Gelation and retrogradation of concentrated starch systems. 3. Effect of concentration and heating temperature. Food Hydrocolloids 10 (1996) 363-368
13. Kim C., Lee S.P., and Yoo B. Dynamic rheology of rice starch-galactomannan mixtures in the aging process. Starch-Starke 58 (2006) 35-43
14. Kruger A., Ferrero C., and Zaritzky N.E. Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids. Journal of Food Engineering 58 (2003) 125-133
15. Lee M.H., Baek M.H., Cha D.S., Park H.J., and Lim S.T. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloids 16 (2002) 345-352
16. Liu H., and Lelievre J. Differential canning calorimetric and rheological study of the gelatinization of starch granules embedded in a gel matrix. Cereal Chemistry 69 (1992) 597-599
17. Meilgaard M., Civille G.V., and Carr B.T. Sensory evaluation techniques. 3rd ed. (1999), CRC Press, Boca Raton, FL
18. Olkku J., and Rha C. Gelatinization of starch and wheat flour starch - a review. Food Chemistry 3 (1978) 293-317
19. Rasper V. Theoretical aspects of amylographology. In: Shuey W.C., and Tipples K.H. (Eds). The amylograph handbook (1980), The American Association of Cereal Chemists, St. Paul 1-6
20. Shi X., and BeMiller J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydrate Polymers 50 (2002) 7-18
21. Song J., Kwon J., Chol J., Kim Y., and Shin M. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch 58 (2006) 223-230
22. Srinivasan K. Fenugreek (Trigonella foenum-graecum): a review of health beneficial physiological effects. Food Reviews International 22 (2006) 203-224
23. Sudhakar V., Singhal R.S., and Kulkarni P.R. Starch-galactomannan interactions: functionality and rheological aspects. Food Chemistry 55 (1996) 259-264
24. Yoo D., Kim B., and Yoo B. Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch-Starke 57 (2005) 310-318
25. Yoshimura M., Takaya T., and Nishinari K. Rheological studies on mixtures of corn starch and konjac-glucomannan. Carbohydrate Polymers 35 (1998) 71-79
26. Zobel H.F., and Stephen A.M. Starch: structure, analysis and application. In: Stephen A.M. (Ed). Food polysaccharides and applications (1995), Marcel Dekker, New York 19-66