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Rheological and textural studies of fresh and freeze-thawed native sago starche.


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.foodhyd.2012.11.002
Keywords: Sago starch; Gel; Texture; Rheology; Freeze-thaw; Syneresis
Depositing User: Muizzudin Kaspol
Date Deposited: 04 Jul 2014 04:28
Last Modified: 15 Sep 2015 01:35
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodhyd.2012.11.002
URI: http://psasir.upm.edu.my/id/eprint/28425
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