PRODUCTION OF GELATINIZED WHEAT AND MAIZE STARCHES BY A DOUBLE DRUM DRIER AND THEIR USE IN THE FORMULATION OF SALAD DRESSING

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DEHGHAN AFSANEH; FARAHNAKI A.; MESBAHI GH.R.; MAJZOUBI M.

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Journal: Journal of Water and Soil Science Year:2009 | Volume:13 | Issue:48 Page(s): 231-238

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Title

PRODUCTION OF GELATINIZED WHEAT AND MAIZE STARCHES BY A DOUBLE DRUM DRIER AND THEIR USE IN THE FORMULATION OF SALAD DRESSING

Author(s)

DEHGHAN AFSANEH | FARAHNAKI A. | MESBAHI GH.R. | MAJZOUBI M. | Issue Writer Certificate

Keywords

GELATINIZED WHEAT STARCHQ3

GELATINIZED MAIZE STARCHQ3

SALAD DRESSINGQ3

VISCOSITYQ3

RHEOLOGYQ3

COLORIMETERYQ2

Abstract

Salad dressing is a semisolid emulsion and a colloidal system with high consumer demand. Food polysaccharides (e.g starch) are used in the formulation of SALAD DRESSING to improve its physical properties and sensory attributes. In this research, 10% mixture of wheat or maize starches were used to produce pregelatinized starches by a double drum drier, followed by milling and sieving. The pregelatinized starches (10%) were applied in the formulation of a SALAD DRESSING instead of native starch. VISCOSITY (at 25 and 35oC), Hunter color parameters of the samples were evaluated and compared. Pregelatinized starches were more effective in increasing VISCOSITY of the samples compared to corresponding native starches, and the effect of maize starch was greater than wheat starch. Significant differences were recorded in terms of color parameters of the samples. Pregelatinized starch caused higher L values (lighter samples) while the native starch samples were creamy-light yellow. In general, it can be concluded that the pregelatinized starches had better functional properties in SALAD DRESSING compared to native starches, and the produced pregelatinized starches can be used instead of native starch in the formulation of SALAD DRESSING.

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APA: Copy

DEHGHAN, AFSANEH, FARAHNAKI, A., MESBAHI, GH.R., & MAJZOUBI, M.. (2009). PRODUCTION OF GELATINIZED WHEAT AND MAIZE STARCHES BY A DOUBLE DRUM DRIER AND THEIR USE IN THE FORMULATION OF SALAD DRESSING. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 13(48), 231-238. SID. https://sid.ir/paper/14700/en

Vancouver: Copy

DEHGHAN AFSANEH, FARAHNAKI A., MESBAHI GH.R., MAJZOUBI M.. PRODUCTION OF GELATINIZED WHEAT AND MAIZE STARCHES BY A DOUBLE DRUM DRIER AND THEIR USE IN THE FORMULATION OF SALAD DRESSING. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2009;13(48):231-238. Available from: https://sid.ir/paper/14700/en

IEEE: Copy

AFSANEH DEHGHAN, A. FARAHNAKI, GH.R. MESBAHI, and M. MAJZOUBI, “PRODUCTION OF GELATINIZED WHEAT AND MAIZE STARCHES BY A DOUBLE DRUM DRIER AND THEIR USE IN THE FORMULATION OF SALAD DRESSING,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 13, no. 48, pp. 231–238, 2009, [Online]. Available: https://sid.ir/paper/14700/en

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