Volume 17, Issue 106 (2020)                   FSCT 2020, 17(106): 133-143 | Back to browse issues page


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Golkar A, Mohammadzadeh Milani J, Motamedzadegan A, Esmailzadeh Kenari R. Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste. FSCT 2020; 17 (106) :133-143
URL: http://fsct.modares.ac.ir/article-7-39873-en.html
1- Sari University of Agricultural and Natural Resources Sciences , khalegh.golkar@gmail.com
2- Sari Agricultural Sciences and Natural Resources University
Abstract:   (1557 Views)
Ultrasound is used as a physical method to modify the functional properties of starch. In this study, the effect of ultrasound at 25, 45 and 65°C on the some rheological properties corn starch paste in the presence of Arabic gum was investigated. Results showed that the amylose leakage increased with increasing temperature; but in the presence of Arabic gum, amylose leakage decreased. Sonicated samples showed lower paste clarity. Clarity decreased with increasing temperature; but in the presence of gum arabic the clarity was increased. Clarity changes were lower in the presence of Arabic gum. The least gelling concentration (LGC) was higher in ultrasonic samples and also LGC was higher in the Arabic gum contained samples. Ultrasonication and Arabic gum reduced the maximum and final viscosity of starch paste. Sample sonicated at 45ºC was selected the best sample with minimum amylose content and showed the less changes clarity, higher LGC, minimum final viscosity. The presence of Arabic gum and the ultrasonic temperature are the important parameters that influenced the modification of starch properties.
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Article Type: Original Research | Subject: Food formulations
Received: 2020/01/13 | Accepted: 2020/06/21 | Published: 2020/11/30

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