Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems

Author(s)

Senol KOSE , Yagmur ERIM KOSE , Mehmet Murat CEYLAN ,

Download Full PDF Pages: 09-16 | Views: 1280 | Downloads: 353 | DOI: 10.5281/zenodo.3519693

Volume 3 - October 2019 (10)

Abstract

The effect of NaCI and ascorbic acid addition at the different concentrations on the pasting and textural parameters of corn starch in water and skimmed milk were determined using Texture and Rapid Visco Analyser. Rapid Visco analysis exhibited that addition of NaCI and ascorbic acid significantly affected (p<0.05) the pasting parameters such as peak time, pasting temperature, peak, breakdown, final, trough and setback viscosities. Also addition of NaCI and ascorbic acid significantly influenced (p<0.05) textural properties such as hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess, and resilience values of starch gels. This study indicated that the concentration ratio was found to be quite significant in the addition of salt and ascorbic acid to the corn starch. These results will be used as a guideline in the development of starch-based food products containing NaCI and ascorbic acid

Keywords

Corn starch, Salt, Ascorbic acid, Texture profile analysis (TPA), Rapid Visco Analyser (RVA)

References

i.        Abu-Jdayil B, Mohameed HA, Eassa A (2004) Rheology of wheat starch-milk-sugar systems: effect of starch concentration, sugar type and concentration and milk fat content. Journal of Food Engineering 64: 207-212.

ii.      Ahmad FB, Williams PA (1999) Effect of salts on the gelatinization and rheological properties of sago starch. Journal of Agricultural and Food Chemistry 47(8): 3359-3366.

iii.    Ahmad Mir S, Bosco SJD, Bashir M, Shah MA, Magbool Mir M (2017). Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate. International Journal of Food Properties 20:4, 821-832.

iv.     Ai Y, Jane J (2015) Gelatinization and rheological properties of starch. Starch 67: 213 224.

v.       Chiotelli E, Pilosio G, Le Meste M (2002) Effect of sodium chloride on the gelatinization of starch: A multimeasurement study. Biopolymers 63(1): 41-58.

vi.     Coronato R, Biasutti EAR, Carvalho CWP, Grossmann MVE (2012). Gellan gum/cassava starch mixtures in water systems and in milk systems. Starch/Starke 64: 359-366.

vii.   Erim Köse Y, Altun İ, Köse Ş (2018) Determination of texture profile analysis of yogurt produced by industrial and traditional method. International Journal of Scientific and Technological Research 4(8): 66-70.

viii. Feng T, Gao L, Zhuang H, Ye R, Xu Z, Liu Y, Bing F (2016) Effects of NaCI and CaCI2 on Physical Properties of Mesona Blumes Gum/Rice Starch Mixed Gel.
Advance Journal of Food Science and Technology 12(3): 138-144.

ix.     Gani A, Nazia S, Rather SS, Wani SM, Shah A, Bashir M (2014) Effect of g-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India. LWT-Food Science and Technology 58: 239-246.

x.       Hirashima M, Takahashi R, Nishinary K. (2005) Effects of adding acids before and after gelatinization on the viscoelasticity of corn starch pastes. Food Hydrocolloids 19: 909-914.

xi.     .     Jyothi AN, Sasikiran K, Sajeev MS, Revamma R, Moorthy SN (2005) Gelatinization properties of cassava starch in the presence of salts, acids and oxidising agents. Starch/Starke 57:547-555.

xii.   Katsuta K (1998). Effects of salts and saccharides on rheological properties and pulsed NMR of rice starch during gelatinization and retrogradation processes. In P. A. Williams, & G. O. Phillips (Eds.), Gums and stabilisers for the food industry (pp. 59–68). Cambridge, UK: The Royal Society of Chemistry.

xiii. Majzoobi M, Radi M, Farahnaky A, Tongdang Karrila T (2012) Effects of ascorbic acid on physicochemical properties of wheat starch. Journal of Food Science 77: 314-318.

xiv. Majzoobi M, Beparva P, Farahnaky A, Badii F (2014) Physicochemical properties of cross-linked wheat starch affected by L-ascorbic acid. Journal of Agricultural Science and Technology 16: 355-364.

xv.   Matser AM, Steeneken PAM (1997) Rheological properties of highly cross-linked waxy maize starch in aqueous suspensions of skim milk components. Effects of the concentration of starch and skim milk components. Carbohydrate Polymers 32: 297-305.

xvi. Kumar L, Brennan M, Zheng H, Brennan C (2018) The effects of dairy ingredients on the pasting, textural, rheological, freze thaw properties and swelling behaviourof oat starch. Food Chemistry 245: 518-524.

xvii.           Samutsri W, Suphantharika M (2012) Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids. Carbohydrate Polymers 87(2):1559- 1568.

xviii.         Sandhu KS, Singh N (2007) Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry 101:1499-1507.

xix. Seetharaman K, Tziotis A, Borras F, White PJ, Ferrer M, Robutti J (2001) Thermal and functional characterization of starch from Argentinean corn. Cereal Chemistry 78: 379–386.

xx.   Trithavisup K, Charoenrein S (2016) Influence of acid treatment on physicochemical properties of aged rice flour. International Journal of Food Properties 19:9, 2074-2086.

xxi. Yildiz O, Yurt B, Basturk A, Toker OS, Yilmaz MT, Karaman S, Dağlıoğlu O (2013) Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems. Food Research International 53: 278-290.

xxii.           Yildiz O, Yurt B, Toker OS, Ceylan MM, Yilmaz MT, Baştürk A (2015) Pasting, textural and sensory characteristics of the Kofter, A fruit-based dessert: Effect of molasses and water concentration. International Journal of Food Engineering 11(3):349-358.

xxiii.         Wang W, Zhou H, Yang H, Cui M (2016) Effects of salts on the freze-thaw stability, gel strength and rheological properties of potato starch. Journal of Food Science and Technology 53(9):3624–3631.

xxiv.          Ziegler V, Ferreira CD, da Silva J, Zavareze EDR, Dias ARGD, Oliveira MD, Elias MC (2018) Heat moisture treatment of oat grains and its effects on lipase activity and starch properties. Starch/Starke, 70, DOI 10.1002/star.201700010.

Cite this Article: