Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

Shahzad Hussain
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Shahzad Hussain: Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia

Czech Journal of Food Sciences, 2015, vol. 33, issue 6, 556-563

Abstract: Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In the presence of linseed gum, peak and final viscosities were increased significantly as compared to plain rice starch. Pasting temperature was decreased in the presence of gum. The differential scanning colorimeter (DSC) data of different blends showed that the peak temperature increased with higher levels of gum replacement. Data obtained from the Brookfield rheometer were best fitted to the power law model and demonstrated an increase in shear stress as a function of shear rate. Pseudoplasticity (n < 1) of the gels was increased as a function of gum concentrations. The texture profile analysis of gels revealed that increasing the linseed gum level resulted in higher hardness and adhesiveness.

Keywords: rice starch; linseed gum; pasting properties; thermal properties; blends (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:243-2015-cjfs

DOI: 10.17221/243/2015-CJFS

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