Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

Ali, T.M. and Hasnain, A. (2012) Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch. Journal of Cereal Science. pp. 1-33.

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The effect of addition of three commonly used emulsifiers namely GMS (glycerol monostearate), SSL (sodium stearoyl lactylate) and DATEM (diacetyl tartaric acid esters of monoglycerides) on complexation, thermal, pasting and textural properties of OWSS (oxidized white sorghum starch) was studied. The study is of interest as both oxidized starches and emulsifiers are present as co-ingredients in different food products and thus their complexation could affect the textural characteristics of foods. The complexation index (CI) reduced on oxidation of sorghum starch. The CI for native white sorghum starch (NWSS) was in the order GMS>SSL>DATEM whereas for OWSS, CI was in the order GMS>SSL>DATEM. Presence of emulsifiers significantly reduced gelatinization enthalpies of starches. Types I and II amylose-lipid complexes were observed in NWSS and OWSS on addition of GMS. Pasting temperature of NWSS increased while peak viscosity reduced on addition of SSL and GMS. Cold paste and setback viscosities of OWSS increased significantly (p≤0.05) on addition of emulsifiers. Emulsifiers reduced firmness and rupture strength of NWSS and OWSS gels. Increase in firmness of gels on storage increased in NWSS and decreased in OWSS on addition of emulsifiers. Elasticity of OWSS on cold storage was higher in the presence of SSL and GMS

Item Type: Article
Uncontrolled Keywords: Emulsifiers; oxidation; sorghum; functional properties
Author Affiliation: Department of Food Science and Technology, University of Karachi, 75270, Karachi, Pakistan
Subjects: Postharvest Management
Plant Physiology and Biochemistry > Biochemistry
Divisions: Sorghum
Depositing User: Mr. SanatKumar Behera
Date Deposited: 15 Nov 2012 03:04
Last Modified: 15 Nov 2012 03:04
Official URL: http://dx.doi.org/10.1016/j.jcs.2012.10.005
URI: http://eprints.icrisat.ac.in/id/eprint/8785

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