Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches

Alamri, M.S. and Mohamed, A.A. and Hussain, S. (2012) Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches. Carbohydrate Polymers. pp. 1-9.

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The effect of okra gum (OE) on the physical properties of rice and sorghum starches was investigated using rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning Calorimetry (DSC), and light microscopy. Starch was replaced with 5, 10, 15% OE weight basis (g/100 g). In the presence of OE, the peak and final viscosity as well as the setback of both starches were reduced. However, the difference between the theoretical and the measured setback was more than just can be attributed to the omitted starch. The DSC data of the blends showed higher peak temperature compared to the control, indicating slower starch gelatinization in the presence of OE. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Over all, it can be assumed that OE has influenced the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity of the starch gels.

Item Type: Article
Uncontrolled Keywords: Okra gum; Paste rheology; Rice sorghum; RVA; DSC; Brookfield
Author Affiliation: Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Subjects: Crop Improvement
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 03 Apr 2012 14:02
Last Modified: 03 Apr 2012 14:03
Official URL: http://dx.doi.org/10.1016/j.carbpol.2012.02.071
URI: http://eprints.icrisat.ac.in/id/eprint/4500

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