Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
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Solji Lee
Abstract
The effect of sucrose at different concentrations (0, 10, 20, and 30% w/w) on rheological and thermal properties of 5% (w/w) rice starch (RS) pastes mixed with guar gum (GG) and xanthan gum (XG) was examined. The flow behavior index (n) values of RS–gum mixtures in the presence of sucrose were higher than those of the control (0% sucrose), whereas their K and σoc values were lower. The RS–XG–sucrose mixtures showed much higher dynamic moduli values than the control, while the RS–GG–sucrose mixtures, except for the 30% sucrose concentration, showed lower values, indicating that the viscoelastic properties of RS–XG mixtures were greatly affected by the addition of sucrose. In general, differential scanning calorimetry studies showed that the presence of sucrose resulted in an increase in the gelatinization temperatures and a decrease in gelatinization enthalpy. These results could facilitate the development of RS-based products with improved thermal and rheological properties.
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©2014 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
Artikel in diesem Heft
- Frontmatter
- Selected Papers from MAS2013 Workshop
- Special section “Selected Papers from the Workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2013 Conference (Athens, September 25–27, 2013)”
- Safety and Security in Fresh Good Supply Chain
- Performance Analysis of the Water Supply System of a Dairy Company by Means of an Advanced Simulation Tool
- Optimal Design of an Olive Oil Mill by Means of the Simulation of a Petri Net Model
- Original Research Articles
- Moisture Sorption Isotherms, Isosteric Heat of Sorption and Glass Transition Temperature of Murtilla (Ugni molinae T.) Berry
- Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
- Heat Transfer during Steaming of Bread
- Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed
- Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
- Investigation on a Soft Tubular Model Reactor Based on Bionics of Small Intestine – Residence Time Distribution
- Comparison of Physicochemical and Gel Characteristics of Hydroxypropylated Oat and Wheat Starches
- Environomical Analysis and Mathematical Modelling for Tomato Flakes Drying in a Modified Greenhouse Dryer under Active Mode
- Extraction Kinetics and Properties of Proanthocyanidins from Pomegranate Peel
- An Investigation of Energy Consumption, Solar Fraction and Hybrid Photovoltaic–Thermal Solar Dryer Parameters in Drying of Chamomile Flower
- The Adsorption of Undesirable Impurities from Sunflower Oil on the Granulated Sorbents Based on Kaolin Clay
- “Bare” or “Gloved” Hands: A Study on the Production of Safe Food
- Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- Estimation of Equilibrium Moisture Content of Pistachio Powder through the ANN and GA Approaches
- Modeling of Furfural and 5-Hydroxymethylfurfural Content of Fermented Lotus Root: Artificial Neural Networks and a Genetic Algorithm Approach
- Physicochemical Properties of Chilled Abalone as Influenced by Washing Pretreatment in Citric Acid Combined with High Pressure Processing
- Synergetic Effects of Pulsed Electric Field and Ozone Treatments on the Degradation of High Molecular Weight Chitosan
- Physical, Thermal and Water-Sorption Properties of Passion Fruit Seeds
- Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
- Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation
- Characterization and Semiquantitative Analysis of Volatile Compounds in Six Varieties of Sugarcane Juice
- Influence of Citric Acid Pretreatment on Drying of Peach Slices
- Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process
- Short Communications
- Effect of Sucrose Addition on Rheological and Thermal Properties of Rice Starch–Gum Mixtures
- Effect of Pulsed Electric Field on Freeze-Drying of Potato Tissue
