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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Main Authors: Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
Format: Article
Language:English
Published: 2014
Online Access: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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spelling 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
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description 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.
format Article
author Phimolsiripol Y.
Siripatrawan U.
Henry C.J.K.
spellingShingle 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
author_facet Phimolsiripol Y.
Siripatrawan U.
Henry C.J.K.
author_sort 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
url 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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