Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time

Alishahi, A, Farahnaky, A, Majzoobi, M and Blanchard, C 2015, 'Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time', Food Hydrocolloids, vol. 45, pp. 55-62.


Document type: Journal Article
Collection: Journal Articles

Title Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time
Author(s) Alishahi, A
Farahnaky, A
Majzoobi, M
Blanchard, C
Year 2015
Journal name Food Hydrocolloids
Volume number 45
Start page 55
End page 62
Total pages 8
Publisher Elsevier BV
Abstract The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95°C on physicochemical and textural properties of corn starch gels was investigated. The gels prepared at 15rpm and 10min had the highest hardness, cohesiveness and gumminess values whilst the gels prepared at 350rpm had the lowest values for these parameters. Maxwell parameters showed that with increasing mixing speed and heating time, starch gels became smoother due to the depolymererisation of starch biopolymers as confirmed by intrinsic viscosity results. SEM images indicated that with increasing time and speed of mixing, air cells of sponge-like structures became larger. The results showed that the mixing speed and time determine the final textural properties of corn starch gels and therefore, to achieve optimum product consistency, it is required to control these two factors during starch pasting.
Subject Food Processing
Keyword(s) Corn starch
Gel hardness
Mixing speed
Mixing time
Pasting condition
DOI - identifier 10.1016/j.foodhyd.2014.11.005
Copyright notice © 2014 Elsevier Ltd. All rights reserved.
ISSN 0268-005X
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