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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch Ciênc. Tecnol. Aliment.
Leite,Tatiana Dias; Nicoleti,Joel Fernando; Penna,Ana Lúcia Barretto; Franco,Célia Maria Landi.
Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cassava starch; Xanthan; Carrageenan; Carboxymethyl cellulose; Interaction.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300023
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