Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system
The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot p...
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th-cmuir.6653943832-6352014-08-29T08:50:31Z Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system Phimolsiripol Y. Siripatrawan U. Henry C.J.K. The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot paste viscosity (77-363 RVU), breakdown (51-306 RVU) and final viscosity (157-557 RVU) of wheat flour pastes. Pasting temperature (59-85 °C) of the flour decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with higher level of CMG. Freeze-thaw stability measurement revealed that wheat gel mixtures containing higher level (7.5% and 10%) of CMG decreased syneresis more than 80% after 3 freeze-thaw cycles, when compared to non-CMG sample. The rate of syneresis depended on CMG concentration and number of freeze-thaw cycles. The results demonstrated that higher viscosity, softer texture and lower syneresis of wheat gel could be attained using CMG. © 2011 Elsevier Ltd. All rights reserved. 2014-08-29T08:50:31Z 2014-08-29T08:50:31Z 2011 Article 2608774 10.1016/j.jfoodeng.2011.03.022 JFOED http://www.scopus.com/inward/record.url?eid=2-s2.0-79955485080&partnerID=40&md5=a71ea1b37e28426ae151ffff40aaf408 http://cmuir.cmu.ac.th/handle/6653943832/635 English |
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The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot paste viscosity (77-363 RVU), breakdown (51-306 RVU) and final viscosity (157-557 RVU) of wheat flour pastes. Pasting temperature (59-85 °C) of the flour decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with higher level of CMG. Freeze-thaw stability measurement revealed that wheat gel mixtures containing higher level (7.5% and 10%) of CMG decreased syneresis more than 80% after 3 freeze-thaw cycles, when compared to non-CMG sample. The rate of syneresis depended on CMG concentration and number of freeze-thaw cycles. The results demonstrated that higher viscosity, softer texture and lower syneresis of wheat gel could be attained using CMG. © 2011 Elsevier Ltd. All rights reserved. |
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Phimolsiripol Y. Siripatrawan U. Henry C.J.K. |
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Phimolsiripol Y. Siripatrawan U. Henry C.J.K. Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
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Phimolsiripol Y. Siripatrawan U. Henry C.J.K. |
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Phimolsiripol Y. |
title |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
title_short |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
title_full |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
title_fullStr |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
title_full_unstemmed |
Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system |
title_sort |
pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (scaphium scaphigerum) gum system |
publishDate |
2014 |
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http://www.scopus.com/inward/record.url?eid=2-s2.0-79955485080&partnerID=40&md5=a71ea1b37e28426ae151ffff40aaf408 http://cmuir.cmu.ac.th/handle/6653943832/635 |
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