Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla, Thabelang Gladys; Emmambux, Mohammad Naushad

dc.contributor.author	Maphalla, Thabelang Gladys
dc.contributor.author	Emmambux, Mohammad Naushad
dc.date.accessioned	2016-03-15T12:29:15Z
dc.date.issued	2016-01
dc.description.abstract	Consumer concerns to synthetic chemicals have led to strong preference for ‘clean’ label starches. Lipidand hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xan-than gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. Anincrease in viscosity was observed for all starches with stearic acid and xanthan gum compared to thecontrols with cassava having the least increase. A further increase in viscosity was observed for the cerealstarches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resultingin soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIbamylose–lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. Acombination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthangum addition increases physical stability to freezing and better structural recovery after shear.	en_ZA
dc.description.embargo	2017-01-31
dc.description.librarian	hb2015	en_ZA
dc.description.sponsorship	National ResearchFoundation (NRF) and DST/NRF Centre of Excellence in Food Secu-rity, Winter Cereal Trust (WCT) and University of Pretoria.	en_ZA
dc.description.uri	http://www.elsevier.com/locate/carbpol	en_ZA
dc.identifier.citation	Maphalla, TG & Emmambux, MN 2016, 'Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum', Carbohydrate Polymers, vol. 136, pp. 970-978.	en_ZA
dc.identifier.issn	0144-8617 (print)
dc.identifier.issn	1879-1344 (online)
dc.identifier.other	10.1016/j.carbpol.2015.09.004
dc.identifier.uri	http://hdl.handle.net/2263/51889
dc.language.iso	en	en_ZA
dc.publisher	Elsevier	en_ZA
dc.rights	© 2015 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Carbohydrate Polymers. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Carbohydrate Polymers, vol. 136, pp. 970-978, 2016. doi : 10.1016/j.carbpol.2015.09.004.	en_ZA
dc.subject	Starch	en_ZA
dc.subject	Viscosity	en_ZA
dc.subject	Amylose-lipid complex	en_ZA
dc.subject	Flow property	en_ZA
dc.subject	Lipid	en_ZA
dc.subject	Xanthan gum	en_ZA
dc.title	Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum	en_ZA
dc.type	Postprint Article	en_ZA