Physicochemical and textural properties of corn starch gels

Effect of mixing speed and time

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Abstract

The influence of mixing speed (15, 150 and 350rpm) and heating time (10, 30 and 45min) at 95°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 languageEnglish
Pages (from-to)55-62
Number of pages8
JournalFood Hydrocolloids
Volume45
Early online date2014
DOIs
Publication statusPublished - Mar 2015

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starch gels
corn starch
Starch
Zea mays
Gels
Heating
gels
starch
heat
pasting properties
biopolymers
cohesion
Biopolymers
hardness
Hardness
Porifera
viscosity
Viscosity
air
Air

Cite this

@article{5a626947013240039eb002d6194a0407,
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 = "3",
doi = "10.1016/j.foodhyd.2014.11.005",
language = "English",
volume = "45",
pages = "55--62",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

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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 95°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 95°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

VL - 45

SP - 55

EP - 62

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -