Influence of Gum Arabic from <i>Acacia Senegal</i>var. <i>kerensis</i>on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches  

作　　者：Virate Jepkogei Kiprop Mary N. Omwamba Symon M. Mahungu Virate Jepkogei Kiprop;Mary N. Omwamba;Symon M. Mahungu(Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya;Department of Applied Sciences, The Eldoret National Polytechnic, Eldoret, Kenya)

机构地区：[1]Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya [2]Department of Applied Sciences, The Eldoret National Polytechnic, Eldoret, Kenya

出　　处：《Food and Nutrition Sciences》2021年第11期1098-1115,共18页食品与营养科学（英文）

摘　　要：<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmn<span style="font-size:14px;">The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from </span><i><span style="font-size:14px;">Acacia senegal </span></i><span style="font-size:14px;">var.</span><i><span style="font-size:14px;"> kerensis</span></i><span style="font-size:14px;"> to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical </span><span style="font-size:14px;">and enzymatic modification. Blends were prepared by substituting the starches </span><span style="font-size:14px;">with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender vis</span><span style="font-size:14px;">cograph while the textural properties (firmness, consistency, cohesiveness</span><span style="font-size:14px;"> and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters</span><i> </i><span style="font-size:14px;">(peak viscosity, final viscosity, break down and setback values) of both starches at </span><span style="font-size:14px;">all levels of substitution. However, there was no significant effect of gum</span><span style="font-size:14px;"> Arabic on the pasting temperature (72.05</span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">°C - 71.85</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for corn starch and (68.90</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C - 68.65</span><span style="font-size:14px;white-space:normal;">°</span><span style="font-size:14px;">C) for cassava starch. The degree of gel firmn

关 键 词：Starch Gum Arabic Pasting Properties Textural Properties RETROGRADATION 

分 类 号：S53[农业科学—作物学]