Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time

Afsaneh Alishahi; Asgar Farahnaky; Mahsa Majzoobi; Christopher Blanchard

doi:10.1016/j.foodhyd.2014.11.005

Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time

Afsaneh Alishahi, Asgar Farahnaky, Mahsa Majzoobi, Christopher Blanchard

Shiraz University

Research output: Contribution to journal › Article › peer-review

34 Citations (Scopus)

Abstract

The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95Ã‚°C on physicochemical and textural properties of corn starch gels was investigated. The gels prepared at 15rpm and 10min had the highest hardness, cohesiveness and gumminess values whilst the gels prepared at 350rpm had the lowest values for these parameters. Maxwell parameters showed that with increasing mixing speed and heating time, starch gels became smoother due to the depolymererisation of starch biopolymers as confirmed by intrinsic viscosity results. SEM images indicated that with increasing time and speed of mixing, air cells of sponge-like structures became larger. The results showed that the mixing speed and time determine the final textural properties of corn starch gels and therefore, to achieve optimum product consistency, it is required to control these two factors during starch pasting.

Original language	English
Pages (from-to)	55-62
Number of pages	8
Journal	Food Hydrocolloids
Volume	45
Early online date	2014
DOIs	https://doi.org/10.1016/j.foodhyd.2014.11.005
Publication status	Published - Mar 2015

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title = "Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time",

abstract = "The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95{\~A}‚°C on physicochemical and textural properties of corn starch gels was investigated. The gels prepared at 15rpm and 10min had the highest hardness, cohesiveness and gumminess values whilst the gels prepared at 350rpm had the lowest values for these parameters. Maxwell parameters showed that with increasing mixing speed and heating time, starch gels became smoother due to the depolymererisation of starch biopolymers as confirmed by intrinsic viscosity results. SEM images indicated that with increasing time and speed of mixing, air cells of sponge-like structures became larger. The results showed that the mixing speed and time determine the final textural properties of corn starch gels and therefore, to achieve optimum product consistency, it is required to control these two factors during starch pasting.",

keywords = "Corn starch, Gel hardness, Mixing speed, Mixing time, Pasting condition",

author = "Afsaneh Alishahi and Asgar Farahnaky and Mahsa Majzoobi and Christopher Blanchard",

note = "Includes bibliographical references.",

year = "2015",

month = mar,

doi = "10.1016/j.foodhyd.2014.11.005",

language = "English",

volume = "45",

pages = "55--62",

journal = "Food Hydrocolloids",

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TY - JOUR

T1 - Physicochemical and textural properties of corn starch gels

T2 - Effect of mixing speed and time

AU - Alishahi, Afsaneh

AU - Farahnaky, Asgar

AU - Majzoobi, Mahsa

AU - Blanchard, Christopher

N1 - Includes bibliographical references.

PY - 2015/3

Y1 - 2015/3

N2 - The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95Ã‚°C on physicochemical and textural properties of corn starch gels was investigated. The gels prepared at 15rpm and 10min had the highest hardness, cohesiveness and gumminess values whilst the gels prepared at 350rpm had the lowest values for these parameters. Maxwell parameters showed that with increasing mixing speed and heating time, starch gels became smoother due to the depolymererisation of starch biopolymers as confirmed by intrinsic viscosity results. SEM images indicated that with increasing time and speed of mixing, air cells of sponge-like structures became larger. The results showed that the mixing speed and time determine the final textural properties of corn starch gels and therefore, to achieve optimum product consistency, it is required to control these two factors during starch pasting.

AB - The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95Ã‚°C on physicochemical and textural properties of corn starch gels was investigated. The gels prepared at 15rpm and 10min had the highest hardness, cohesiveness and gumminess values whilst the gels prepared at 350rpm had the lowest values for these parameters. Maxwell parameters showed that with increasing mixing speed and heating time, starch gels became smoother due to the depolymererisation of starch biopolymers as confirmed by intrinsic viscosity results. SEM images indicated that with increasing time and speed of mixing, air cells of sponge-like structures became larger. The results showed that the mixing speed and time determine the final textural properties of corn starch gels and therefore, to achieve optimum product consistency, it is required to control these two factors during starch pasting.

KW - Corn starch

KW - Gel hardness

KW - Mixing speed

KW - Mixing time

KW - Pasting condition

U2 - 10.1016/j.foodhyd.2014.11.005

DO - 10.1016/j.foodhyd.2014.11.005

M3 - Article

SN - 0268-005X

VL - 45

SP - 55

EP - 62

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time

Abstract

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