Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste

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GOLKAR A.; MOHAMMADZADEH MILANI J.; MOTAMEDZADEGAN A.; ESMAEILZADEH KENARI R.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:106 Page(s): 133-143

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Title

Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste

Author(s)

GOLKAR A. | MOHAMMADZADEH MILANI J. | MOTAMEDZADEGAN A. | ESMAEILZADEH KENARI R. | Issue Writer Certificate

Keywords

Corn starchQ2

Arabic gumQ1

Thermal-ultrasoundQ1

PropertiesQ1

PastingQ1

Abstract

Ultrasound is used as a physical method to modify the functional Properties of starch. In this study, the effect of ultrasound at 25, 45 and 65° C on the some rheological Properties Corn starch paste in the presence of Arabic gumwas investigated. Results showed that the amylose leakage increased with increasing temperature; but in the presence of Arabic gum, amylose leakage decreased. Sonicated samples showed lower paste clarity. Clarity decreased with increasing temperature; but in the presence of gum arabic the clarity was increased. Clarity changes were lower in the presence of Arabic gum. The least gelling concentration (LGC) was higher in ultrasonic samples and also LGC was higher in the Arabic gum contained samples. Ultrasonication and Arabic gum reduced the maximum and final viscosity of starch paste. Sample sonicated at 45º C was selected the best sample with minimum amylose content and showed the less changes clarity, higher LGC, minimum final viscosity. The presence of Arabic gum and the ultrasonic temperature are the important parameters that influenced the modification of starch Properties.

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APA: Copy

GOLKAR, A., MOHAMMADZADEH MILANI, J., MOTAMEDZADEGAN, A., & ESMAEILZADEH KENARI, R.. (2020). Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(106 ), 133-143. SID. https://sid.ir/paper/407686/en

Vancouver: Copy

GOLKAR A., MOHAMMADZADEH MILANI J., MOTAMEDZADEGAN A., ESMAEILZADEH KENARI R.. Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(106 ):133-143. Available from: https://sid.ir/paper/407686/en

IEEE: Copy

A. GOLKAR, J. MOHAMMADZADEH MILANI, A. MOTAMEDZADEGAN, and R. ESMAEILZADEH KENARI, “Effect of thermal-ultrasound on the rheological properties of corn starch-Arabic gum paste,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 106 , pp. 133–143, 2020, [Online]. Available: https://sid.ir/paper/407686/en

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