Effects of sugar, salt and acid on tapioca starch and tapioca starch-xanthan gum combinations.

摘要

Starch-hydrocolloid blends have widely been used to modify the texture and rheology of foodstuffs. Xanthan gum (XG) may influence the gelatinization and retrogradation of tapioca starch (TS) strongly. Starches and hydrocolloids often co-exist in food systems with sucrose, sodium chloride, and citric acid, under the conditions of which we investigated the pasting and rheological properties of TS/XG combinations in this study. Rapid visco-analysis and rheometer measurements showed that after adding XG, the viscosity and pseudoplasticity of the blend systems increased as time-dependence and thixotropy decreased. Sucrose and sodium chloride solutions exerted similar effects and had much larger hysteresis loop areas for different reasons. XG dramatically stabilized TS in acidic environment. copyright 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.