A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums

Volume: 296, Pages: 100 - 108
Published: Oct 1, 2019
Abstract
The effects of the addition of edible gums (xanthan gum (XG), flaxseed gum (FG), konjac glucomannan (KGM) or tamarind seed gum (TSG)) on texture, gelatinisation and retrogradation of selected starches were investigated. XG and KGM significantly (p < 0.05) reduced syneresis of rich starch gels, from 62.5% to 13.1% and 62.5% to 21.2%, respectively. Moreover, the addition of gums resulted in softer binary gels, the hardness of lotus root starch was...
Paper Details
Title
A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums
Published Date
Oct 1, 2019
Volume
296
Pages
100 - 108
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