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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