Rheological and textural studies of fresh and freeze-thawed native sago starche.
The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting p...
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| Format: | Article |
| Language: | English English |
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2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28425/ http://psasir.upm.edu.my/id/eprint/28425/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze.pdf |
| _version_ | 1848846113815134208 |
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| author | Chin, Nyuk Ling Yusof, Yus Aniza Teng, Li Yuen |
| author_facet | Chin, Nyuk Ling Yusof, Yus Aniza Teng, Li Yuen |
| author_sort | Chin, Nyuk Ling |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting properties of starch–sugar mixtures during the cooking period were studied using a starch pasting cell. The freeze-thaw stability of gels was evaluated by gravimetric measurements of the water of syneresis. The different starches gave properties which varied following to their botanical sources. High-amylose cereal starches (wheat and corn) produced harder gels, while low-amylose root starch (tapioca) produced softer gels. Sago and potato gels showed close similarities in their viscoelastic and textural characteristics. Although the freeze-thaw cycle greatly increased the viscoelasticity and hardness of these two gels, reheating at high temperature significantly reduced these negative effects and resulted in partial recovery of the gel structures. Sago starch produced gels with very low syneresis and high cohesiveness, implying its potential use as a gelling agent in the frozen food industries. |
| first_indexed | 2025-11-15T08:57:33Z |
| format | Article |
| id | upm-28425 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:57:33Z |
| publishDate | 2013 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-284252015-09-15T01:35:01Z http://psasir.upm.edu.my/id/eprint/28425/ Rheological and textural studies of fresh and freeze-thawed native sago starche. Chin, Nyuk Ling Yusof, Yus Aniza Teng, Li Yuen The viscoelastic and textural properties of freshly prepared and freeze-thawed sago starch–sugar gels were studied in comparison with other native starches from corn, wheat, tapioca, and potato. The gelatinisation and retrogradation properties of starches were studied using a DSC while the pasting properties of starch–sugar mixtures during the cooking period were studied using a starch pasting cell. The freeze-thaw stability of gels was evaluated by gravimetric measurements of the water of syneresis. The different starches gave properties which varied following to their botanical sources. High-amylose cereal starches (wheat and corn) produced harder gels, while low-amylose root starch (tapioca) produced softer gels. Sago and potato gels showed close similarities in their viscoelastic and textural characteristics. Although the freeze-thaw cycle greatly increased the viscoelasticity and hardness of these two gels, reheating at high temperature significantly reduced these negative effects and resulted in partial recovery of the gel structures. Sago starch produced gels with very low syneresis and high cohesiveness, implying its potential use as a gelling agent in the frozen food industries. 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28425/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze.pdf Chin, Nyuk Ling and Yusof, Yus Aniza and Teng, Li Yuen (2013) Rheological and textural studies of fresh and freeze-thawed native sago starche. Food Hydrocolloids, 31 (2). pp. 156-165. ISSN 0268-005X 10.1016/j.foodhyd.2012.11.002 English |
| spellingShingle | Chin, Nyuk Ling Yusof, Yus Aniza Teng, Li Yuen Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title | Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title_full | Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title_fullStr | Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title_full_unstemmed | Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title_short | Rheological and textural studies of fresh and freeze-thawed native sago starche. |
| title_sort | rheological and textural studies of fresh and freeze-thawed native sago starche. |
| url | http://psasir.upm.edu.my/id/eprint/28425/ http://psasir.upm.edu.my/id/eprint/28425/ http://psasir.upm.edu.my/id/eprint/28425/1/Rheological%20and%20textural%20studies%20of%20fresh%20and%20freeze.pdf |