Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content

Starch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the effect of 0%, 0.05% and 0.20% (w/w) xanthan gum (XG) addition on the short- and long-term retrogradation of 4%, 5% and 6% corn starch gels, depending on the amylose/amylopectin ratio in the starch. The changes were monitored throughout 90 days. The pasting characteristics of blends, rheological and texture analyses, as well as syneresis, revealed that XG stabilizes the starch in the short term, but it does not inhibit retrogradation caused by amylopectin. After 30 days of storage, the destabilization of the starch-hydrocolloid mixture was observed. Based on the obtained results, a probable mechanism for the retrogradation of corn starch process in the presence of xanthan gum was proposed

Interactions between starch from different botanical sources and non-starchy hydrocolloids

Celem pracy było uaktualnienie stanu wiedzy z zakresu interakcji skrobi z nieskrobiowymi hydrokoloidami, który przedstawiono w kwartalniku „Żywność” 2003, 1 (34) Supl. W obecnym opracowaniu uwypuklono zagadnienia związane z możliwościami analizy oraz wskazana na niektóre aspekty aplikacyjne mieszanych układów skrobi z nieskrobiowymi hydrokoloidami w przemyśle spożywczym.The objective of this paper was to update the state of knowledge of interactions between starch and non-starchy hydrocolloids as presented in the quarterly “Żywność” (Food) 2003, 1 (34) Supl. In this paper, the issues are emphasised, which refer to the potential options offered by the analysis, and some application aspects of blended starch – hydrocolloid systems in food industry are pointed out

Thixotropy as a measure of liquid food products

Stwierdzono, że zjawisko tiksotropii jest zjawiskiem reologicznym, o dużym znaczeniu w przemyśle, również spożywczym. Ogólnie ujmując, jest to cecha niestabilności substancji, związana z powstawaniem i niszczeniem jej wewnętrznej struktury. Zależna jest od czasu i szybkości ścinania, a także od zjawisk mechanicznych zachodzących w materiale. Tiksotropia wykorzystywana jest na szeroką skalę, m.in. w cukiernictwie – do opisu zjawisk, zachodzących podczas konszowania mas czekoladowych. Żele skrobiowe (kleiki) charakteryzują się strukturą bardzo niestabilną w czasie. Do scharakteryzowania tej niestabilności (zmienności w czasie) stosuje się właśnie pomiary właściwości tiksotropowych.Thixotropy has been found to be a rheological phenomenon of great importance in industry including the food industry. Generally, it is a measure of substance instability owing to the formation and destruction of its internal structure. It depends on the time and rate of shear, as well as on the mechanical phenomena occurring within the material. Among other things, thixotropy is applied, on a large scale, in the confectionery industry for the purpose of describing phenomena occurring during the conching of chocolate masses. Starch gels (gruels) are characterized by a structure highly instable in time. Thixotropic characteristics are measured and applied to characterize this instability (changeability in time)

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH