Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

Journal of Texture Studies
Lida Shahsavani Mojarrad, Ali Rafe

Abstract

The effect of addition of high amylose corn starch (Hylon VII or H) to wheat flour (WF) on the mechanical properties of the resulting binary composite gels (BCG) under small and large deformations was evaluated. To this end, the composite gels at different ratios of WF/H including 95:5, 90:10, and 85:15 were tested under a linear viscoelastic regime (LVE) in oscillatory angular frequency and a texture profile analysis in compression mode. However, the gel firmness was increased by Hylon VII addition, but the springiness was reduced. Since the adhesiveness and cohesiveness were not significantly different, no dilution effect was observed for the samples. Furthermore, the dominance of G' than G″ over the range of LVE and high fracture stress at high level of Hylon VII confirmed the high gel strength which can be attributed to the retrogradation of amylose and reduction of amylopectin from WF. The less frequency dependency of BCG revealed the solid-like response and strong gels structures with more elastic network. High value of α revealed a lower number of interactions within the gel network structures. Consequently, due to the high gel strength of BCG of WF/H, it can be exploited at high thermal operations such as retort process...Continue Reading

References

Apr 17, 2003·Journal of Agricultural and Food Chemistry·Genyi Zhang, Bruce R Hamaker
Sep 6, 2003·European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik E.V·K KrogarsJ Yliruusi
Dec 20, 2011·International Journal of Pharmaceutics·Fernanda M CarbinattoRaul C Evangelista
Oct 17, 2013·Food Chemistry·Masahiro HayashiHiroaki Masunaga
May 4, 2017·Journal of Texture Studies·Muhammad Qazi WaqasMats Stading

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