Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum
| dc.contributor.author | Maphalla, Thabelang Gladys | |
| dc.contributor.author | Emmambux, Mohammad Naushad | |
| dc.contributor.email | naushad.emmambux@up.ac.za | en_ZA |
| 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 |