Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system

Journal of Food Engineering

Volumn 105, Issue 3, 2011, Pages 557-562

  Phimolsiripol, Yuthana ^a   Siripatrawan, Ubonrat ^b   Henry, C Jeya K ^c  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

^c OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Crude malva nut gum; Freeze thaw stability; Pasting behaviour; Textural property; Wheat flour

Indexed keywords

CRUDE MALVA NUT GUM; FREEZE-THAW STABILITY; PASTING BEHAVIOUR; TEXTURAL PROPERTIES; WHEAT FLOUR;

GELS; STABILITY; VISCOSITY;

THAWING;

MALVA; SCAPHIUM SCAPHIGERUM; TRITICUM AESTIVUM;

EID: 79955485080     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.022     Document Type: Article

References (45)

1. B. Adhikari, T. Howes, B.R. Bhandari, and V. Truong Stickiness in foods: mechanisms and test methods - a review International Journal of Food Properties 4 2001 1 33 (Pubitemid 32724255)
2. AOAC Official Methods of Analysis 17th ed. 2000 Association of Official Analytical Chemists Washington, DC
3. H.M. Baranowska, M. Sikora, S. Kowalski, and P. Tomasik Interactions of potato starch with selected polysaccharide hydrocolloids as measured by low-field NMR Food Hydrocolloids 22 2008 336 345 (Pubitemid 47239159)
4. C.G. Biliaderis Structural transitions and related physical properties of starch J.N. BeMiller, R.L. Whistler, Starch: Chemistry and Technology 2009 Academic Press London 293 372
5. G. Bobe, S. Zimmerman, E.G. Hammond, A.E. Freeman, P.A. Porter, C.M. Luhman, and D.C. Beitz Butter composition and texture from cows with different milk fatty acid compositions fed fish oil or roasted soybeans Journal of Dairy Science 90 2007 2596 2603 (Pubitemid 350049653)
6. C.S. Brennan, M. Suter, L. Matia-Merino, T. Luethi, G. Ravindran, K. Goh, and J. Ovortrup Gel and pasting behaviour of fenugreek-wheat starch and fenugreek-wheat flour combinations Starch/Starke 58 2006 527 535 (Pubitemid 44600529)
7. C.S. Brennan, M. Suter, T. Luethi, L. Matia-Merino, and J. Qvortrup The relationship between wheat flour and starch pasting properties and starch hydrolysis: effect of non-starch polysaccharides in a starch gel system Starch/Starke 60 2008 23 33 (Pubitemid 351211898)
8. C. Chaudemanche, and T. Budtova Mixtures of pregelatinised maize starch and κ-carrageenan: compatibility, rheology and gelation Carbohydrate Polymers 72 2008 579 589 (Pubitemid 351323914)
9. A.C. Eliasson, and H.R. Kim Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. III. Effect of cooking conditions and concentration of the starch paste Journal of Texture Studies 23 1992 279 293
10. M. Elmanan, S. Al-Assaf, G.O. Phillips, and P.A. Williams Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal Food Hydrocolloids 22 2008 682 689 (Pubitemid 351200555)
11. T. Funami, Y. Kataoka, T. Omoto, Y. Goto, I. Asai, and K. Nishinari Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch Food Hydrocolloids 19 2005 1 13
12. R. Hoover, Y.X. Li, G. Hynes, and N. Senanayake Physicochemical characterization of mung bean starch Food Hydrocolloids 11 1997 401 408
13. H.C. Hoseney, and J. Smewing Instrumental measurement of stickiness of doughs and other foods Journal of Texture Studies 30 1999 123 136 (Pubitemid 129330507)
14. M. Huang, J.F. Kennedy, B. Li, X. Xu, and B.J. Xie Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: a texture profile analysis study Carbohydrate Polymers 69 2007 411 418 (Pubitemid 46693983)
15. C.-C. Huang, P. Lai, I.H. Chen, Y.-F. Liu, and C.-C.R. Wang Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches LWT - Food Science and Technology 43 2010 849 855
16. J.K. Jang, and Y.R. Pyun Effect of moisture level on crystallinity of wheat starch aged at different temperatures Starch/Starke 49 1997 272 277 (Pubitemid 127639312)
17. K. Jangchud, Y. Phimolsiripol, and V. Haruthaithanasan Physicochemical properties of sweet potato flour and starch as affected by blanching and processing Starch/Starke 55 2003 258 264 (Pubitemid 40416409)
18. M.A. Kamal, and P. Klein Estimation of fatty acids in corn oil by gas capillary chromatography Saudi Journal of Biological Sciences 14 2007 17 20
19. S. Kowalski, M. Sikora, P. Tomasik, and M. Krystyjan Starch polysaccharide hydrocolloid gels Polimery 53 2008 34 41
20. M.H. Lee, M.H. Baek, D.S. Cha, H.J. Park, and S.T. Lim Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums Food Hydrocolloids 16 2002 345 352 (Pubitemid 34534451)
21. H. Liu, N.A.M. Eskin, and S.W. Cui Interaction of wheat and rice starches with yellow mustard mucilage Food Hydrocolloids 17 2003 863 869
22. Y.M. Lo, K.L. Robbins, S. Argin-Soysal, and L.N. Sadar Viscoelastic effects on the diffusion properties of curdlan gels Journal of Food Science 68 2003 2057 2063 (Pubitemid 37024118)
23. V.I. Lozinsky, L.G. Damshkaln, R. Brown, and I.T. Norton Study of cryostructuration of polymer systems. XVI. Freeze-thaw-induced effects in the low concentration systems amylopectin-water Journal of Applied Polymer Science 75 2000 1740 1748 (Pubitemid 30540752)
24. S.G. Marshall, and M. Vaisey Sweetness perception in relation to some textural characteristics of hydrocolloid gels Journal of Texture Studies 3 1972 173 185
25. Mbougueng, P.D.; Dzudie, T.; Scher, J.; Clergé, T.; 2009. Physicochemical and functional properties of cultivars of Irish potato and cassava starches. International Journal of Food Engineering 5, Article 5.
26. T.S. Meiron, and I.S. Saguy Adhesion modeling on rough low linear density polyethylene Journal of Food Science 72 2007 E485 E491
27. M.J. Miles, V.J. Morris, P.D. Orford, and S.G. Ring The roles of amylase and amylopectin in the gelation of starch Carbohydrate Research 135 1985 271 281
28. J. Muadklay, and S. Charoenrein Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels Food Hydrocolloids 22 2008 1268 1272 (Pubitemid 351749735)
29. Y. Pomeranz Functional Properties of Food Components 1985 Academic Press Florida
30. R. Pongsawatmanit, and S. Srijunthongsiri Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch Journal of Food Engineering 88 2008 137 143
31. S. Ragaee, and E.-S.M. Abdel-Aal Pasting properties of starch and protein in selected cereals and quality of their food products Food Chemistry 95 2006 9 18 (Pubitemid 43181185)
32. J.A. Rojas, C.M. Rosell, and C. Benedito de Barber Pasting properties of different wheat flour-hydrocolloid systems Food Hydrocolloids 13 1999 27 33 (Pubitemid 129503975)
33. X. Shi, and J.N. BeMiller Effects of food gums on viscosities of starch suspensions during pasting Carbohydrate Polymers 50 2002 7 18 (Pubitemid 34614111)
34. M. Sikora, S. Kowalski, and P. Tomasik Binary hydrocolloids from starches and xanthan gum Food Hydrocolloids 22 2008 943 952 (Pubitemid 351282440)
35. U. Singh Functional properties of grain legume flours Journal of Food Science and Technology - Mysore 38 2001 191 199 (Pubitemid 32684187)
36. P. Somboonpanyakul, S. Barbut, P. Jantawat, and N. Chinprahast Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate LWT - Food Science and Technology 40 2007 498 505 (Pubitemid 44647339)
37. P. Somboonpanyakul, Q. Wang, W. Cui, S. Barbut, and P. Jantawat Malva nut gum. (Part I): extraction and physicochemical characterization Carbohydrate Polymers 64 2006 247 253
38. A. Srichamroen, and V. Chavasit Rheological properties of extracted malva nut gum (Scaphium scaphigerum) in different conditions of solvent Food Hydrocolloids 25 2011 444 450
39. J. Techawipharat, M. Suphantharika, and J.N. BeMiller Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches Carbohydrate Polymers 73 2008 417 426
40. G.E. Vandeputte, and J.A. Delcour From sucrose to starch granule to starch physical behaviour: a focus on rice starch Carbohydrate Polymers 58 2004 245 266
41. L. Wang, Z. Yin, J. Wu, Z. Sun, and B. Xie A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels Journal of Food Engineering 88 2008 186 192
42. P.D. Williams, L.N. Sadar, and Y.M. Lo Texture stability of hydrogel complex containing curdlan gum over multiple freeze-thaw cycles Journal of Food Processing and Preservation 33 2009 126 139
43. T. Yamada, A. Itoh, M. Kanzaki, T. Yamakura, E. Suzuki, and P.S. Ashton Local and geographical distributions for a tropical tree genus, Scaphium (Sterculiaceae) in the Far East Plant Ecology 148 2000 23 30 (Pubitemid 30301825)
44. M. Yoshimura, T. Takaya, and K. Nishinari Effect of konjac-glucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry Journal of Agricultural Food Chemistry 44 1996 2970 2976 (Pubitemid 126454590)
45. Y. Zhou, D. Wang, L. Zhang, X. Du, and X. Zhou Effect of polysaccharides on gelatinization and retrogradation of wheat starch Food Hydrocolloids 22 2008 505 512 (Pubitemid 351192184)