[vc_empty_space][vc_empty_space]
Rheological behavior of starch-based biopolymer mixtures in selected processed foods
Sarker M.Z.I.a, Elgadir M.A.b, Ferdosh S.c, Akanda M.J.H.c, Aditiawati P.d, Noda T.e
a Department of Pharmaceutical Technology, Kulliyyah of Pharmacy, International Islamic University, Kuantan Campus, Malaysia
b Department of Pharmacology and Chemistry, Faculty of Pharmacy, Universiti Teknologi Mara, Malaysia
c School of Industrial Technology, Universiti Sains Malaysia, Malaysia
d School of Life Sciences and Technology, Institute of Technology, Indonesia
e Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization, Shinsei, Japan
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch-based biopolymer mixtures in selected food systems. It was found that starch-based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch-based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G′) and a loss modulus (G″), increased with the addition of pregelatinized starch. In soup, another example of a starch-based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1-0.9% w/w) resulted in better development of viscoelastic properties with greater G′ and G″ compared with soups having no fenugreek polysaccharides added. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Corn starch,Food system,Loss moduli,Noodle,Potato starches,Pregelatinized starches,Rheological behaviors,Rheological property,Soup,Starch-based,Viscoelastic properties[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Biopolymer mixtures,Food system,Noodle,Rheological behavior,Soup[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1002/star.201200072[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]