Rheological behavior of starch-based biopolymer mixtures in selected processed foods

The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelas...

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Main Authors:	Sarker, Md. Zaidul Islam, Abd Elgadir, Mohammed, Ferdosh, Sahena, Akanda, Mohammed Jahurul Haque, Aditiawati, Pingkan, Noda, Takahiro
Format:	Article
Language:	English
Published:	WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/1/73_ftp.pdf

id	iium-27835
recordtype	eprints
spelling	iium-278352018-05-24T07:41:13Z http://irep.iium.edu.my/27835/ Rheological behavior of starch-based biopolymer mixtures in selected processed foods Sarker, Md. Zaidul Islam Abd Elgadir, Mohammed Ferdosh, Sahena Akanda, Mohammed Jahurul Haque Aditiawati, Pingkan Noda, Takahiro QD Chemistry The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch-based biopolymer mixtures in selected food systems. It was found that starch-based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch-based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G0) and a loss modulus (G00), increased with the addition of pregelatinized starch. In soup, another example of a starch-based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1–0.9% w/w) resulted in better development of viscoelastic properties with greater G0 and G00 compared with soups having no fenugreek polysaccharides added. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/27835/1/73_ftp.pdf Sarker, Md. Zaidul Islam and Abd Elgadir, Mohammed and Ferdosh, Sahena and Akanda, Mohammed Jahurul Haque and Aditiawati, Pingkan and Noda, Takahiro (2013) Rheological behavior of starch-based biopolymer mixtures in selected processed foods. Starch - Stärke, 65 (1-2). pp. 73-81. ISSN 1521-379X http://onlinelibrary.wiley.com/doi/10.1002/star.201200072/pdf 10.1002/star.201200072
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Sarker, Md. Zaidul Islam Abd Elgadir, Mohammed Ferdosh, Sahena Akanda, Mohammed Jahurul Haque Aditiawati, Pingkan Noda, Takahiro Rheological behavior of starch-based biopolymer mixtures in selected processed foods
description	The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates rheological behaviors, which include viscoelasticity, texture, and viscosity, of starch-based biopolymer mixtures in selected food systems. It was found that starch-based biopolymer mixtures had different rheological behaviors that could affect the quality of processed foods. The main factors that affected rheological properties were the botanical sources of starches and the effect of mixing other biopolymers with starch. For instance, starch-based noodles prepared with potato starches were harder than noodles prepared with corn starch. Furthermore, the viscoelastic values of imitation cheese, which can be expressed by a storage modulus (G0) and a loss modulus (G00), increased with the addition of pregelatinized starch. In soup, another example of a starch-based biopolymer mixture, it was found that the presence of fenugreek polysaccharides (0.1–0.9% w/w) resulted in better development of viscoelastic properties with greater G0 and G00 compared with soups having no fenugreek polysaccharides added.
format	Article
author	Sarker, Md. Zaidul Islam Abd Elgadir, Mohammed Ferdosh, Sahena Akanda, Mohammed Jahurul Haque Aditiawati, Pingkan Noda, Takahiro
author_facet	Sarker, Md. Zaidul Islam Abd Elgadir, Mohammed Ferdosh, Sahena Akanda, Mohammed Jahurul Haque Aditiawati, Pingkan Noda, Takahiro
author_sort	Sarker, Md. Zaidul Islam
title	Rheological behavior of starch-based biopolymer mixtures in selected processed foods
title_short	Rheological behavior of starch-based biopolymer mixtures in selected processed foods
title_full	Rheological behavior of starch-based biopolymer mixtures in selected processed foods
title_fullStr	Rheological behavior of starch-based biopolymer mixtures in selected processed foods
title_full_unstemmed	Rheological behavior of starch-based biopolymer mixtures in selected processed foods
title_sort	rheological behavior of starch-based biopolymer mixtures in selected processed foods
publisher	WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
publishDate	2013
url	http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/ http://irep.iium.edu.my/27835/1/73_ftp.pdf
first_indexed	2018-09-07T05:04:15Z
last_indexed	2018-09-07T05:04:15Z
_version_	1610923801797722112

Rheological behavior of starch-based biopolymer mixtures in selected processed foods

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