Rheological behavior of starch-based biopolymer mixtures in selected processed foods
The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelas...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
2013
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/1/73_ftp.pdf |
| Summary: | The objective of this review article is to investigate rheological behaviors of starch-based
biopolymer mixtures in selected food systems. Numerous recently published studies on this
subject were thoroughly screened and reviewed. This paper indicates rheological behaviors,
which include viscoelasticity, texture, and viscosity, of starch-based biopolymer mixtures in
selected food systems. It was found that starch-based biopolymer mixtures had different
rheological behaviors that could affect the quality of processed foods. The main factors that
affected rheological properties were the botanical sources of starches and the effect of mixing
other biopolymers with starch. For instance, starch-based noodles prepared with potato
starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic
values of imitation cheese, which can be expressed by a storage modulus (G0) and a loss
modulus (G00), increased with the addition of pregelatinized starch. In soup, another example
of a starch-based biopolymer mixture, it was found that the presence of fenugreek polysaccharides
(0.1–0.9% w/w) resulted in better development of viscoelastic properties with
greater G0 and G00 compared with soups having no fenugreek polysaccharides added. |
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