Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel.

ABSTRACT: Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze-thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch-gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G'). Compared with the control, the hysteresis lo

SUBMITTER: Xu X 

PROVIDER: S-EPMC9407422 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature