Rheological properties of waxy rice starch-gum mixtures in steady and dynamic shear

Journal of Food Science and Nutrition

Volumn 14, Issue 3, 2009, Pages 233-239

  Kim, Do Dan ^a   Lee, Young Seung ^b   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

^b Nong Shim Co   (South Korea)

Author keywords

Cox Merz rule; Dynamic moduli; Guar gum; Rheology; Waxy rice starch; Xanthan gum

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 79960566006     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2009.14.3.233     Document Type: Article

References (21)

1. Kulicke WM, Eidam D, Kath F, Kix M, Hamburg AH. 1996. Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Starke 48: 105-114.
2. Bahnassey YA, Breene WM. 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 flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46: 134-141.
3. Urlacher B, Noble O. 1997. Xanthan. In Thickening and Gelling Agents for Food. Imeson A, ed. Chapman & Hall, London, UK. p 284-311.
4. Alloncle M, Doublier JL. 1991. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloid 5: 455-467.
5. Abdulmola NA, Hember MWN, Richardson RK, Morris ER. 1996. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydr Polym 31: 65-78.
6. Christianson DD, Hodge JE, Osborne D, Detroy RW. 1981 Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem 31: 65-78.
7. Achayuthakan P, Suphantharika M. 2008. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71: 9-17.
8. Achayuthakan P, Suphantharika M, Rao MA. 2006. Yield stress components of waxy corn starch-xanthan concentration and different starches. Carbohydr Polym 65: 469-478.
9. Khondkar D, Tester RF, Hudson N, Karkalas J, Morrow J. 2007. Rheological behaviour of uncross-linked gelatinized waxy maize starch with pectin gels. Food Hydrocolloid 21: 1296-1301.
10. Rodriguez-Hernandez AI, Durand S, Garnier C, Tecante A, Doublier JL. 2006. Rheology-structure properties of waxy maize starch-gellan mixtures. Food Hydrocolloid 20: 1223-1230.
11. Rao MA. 2007. Rheology of food gum and starch dispersions. In Rheology of Fluid and Semisolid Foods. Rao MA, ed. Springer, New York, USA. p 153-222.
12. Cox WP, Merz EH. 1958. Correlation of dynamic and steady viscosities. J Polym Sci 28: 619-622.
13. Da Silva PMS, Oliverira JC, Rao MA. 1998. Rheological properties of heated cross-linked waxy maize starch dispersions. Int J Food Properties 1: 23-34.
14. Chun SY, Yoo B. 2006. Steady and dynamic shear rheological properties of sweet potato flour dispersions. Eur Food Res Technol 223: 313-319.
15. Kim C, Yoo B. 2006. Rheological properties of rice starch-xanthan gum mixtures. J Food Eng 75: 120-128.
16. Yoo B. 2006. Steady and dynamic shear rheology of glutinous rice starch flour dispersions. Int J Food Sci & Technol 41: 601-608.
17. Juliano BO. 1984. Rice starch: production, properties and uses. In Starch: Chemistry and Technology. Whistler RL, BeMiller JN, Paschall EF, eds. Academic Press, New York, USA. p 516-528.
18. Choi HM, Yoo B. 2009. Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures. Food Chem 116: 638-643.
19. Choi SJ, Chun SY, Yoo B. 2006. Dynamic rheological properties of selected gum solutions. Food Sci Biotechnol 15: 474-477.
20. Ross-Murphy SB. 1995. Structure-property relationships in food biopolymer gels and solutions. J Rheol 39: 141-1463.
21. Doublier JL, Cuvelier G. 1996. Gums and hydrocolloids: functional aspects. In Carbohydrate Chemistry for Food Scientists. Eliasson AC, ed. Marcel Dekker, Inc., New York, USA. p 283-318.