Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/67828
Type: Artigo de periódico
Title: Gellan gum/cassava starch mixtures in water systems and in milk systems
Author: Coronato, R
Biasutti, EAR
Carvalho, CWP
Grossmann, MVE
Abstract: Cassava starch is an important ingredient in various foods. However, when processed, it develops some properties that are unsuitable for many industrial applications, such as unstable viscosity and excessive cohesiveness. To reduce those disadvantages, one alternative is a mixture of starch with hydrocolloids. The aim of this study was to evaluate the effect of 0:05, 0.1, 0.2, or 0.3% w/v gellan gum on the physical properties of pastes and gels of cassava starch in water and in milk systems. Differential scanning calorimetry (DSC), pasting properties, the texture profile, and the microstructure of gels were studied. The addition of gellan gum dispersions to the water system (WS) and the milk system (MS) gave rise to pastes with higher viscosity and, in the case of MS, with lower thermal and shear stability (higher breakdown). The addition of gellan gum had a greater textural effect on the MS, in which the addition of gellan at concentrations of 0.1 and 0.3% increased adhesiveness and decreased springiness of gels. Microscopy revealed a more uniform gel structure in the MS compared with the WS. Starch gelatinization temperatures were higher in MS than in WS.
Subject: Cassava starch
Gellan gum
Microscopy
Paste properties
Texture profile
Country: Alemanha
Editor: Wiley-v C H Verlag Gmbh
Rights: fechado
Identifier DOI: 10.1002/star.201100102
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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