Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (9...

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Main Authors: Rungtiwa Wongsagonsup, Thamonwan Pujchakarn, Suparat Jitrakbumrung, Weerawut Chaiwat, Asira Fuongfuchat, Saiyavit Varavinit, Somsak Dangtip, Manop Suphantharika
Other Authors: Mahidol University
Format: Article
Published: 2018
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Online Access:https://repository.li.mahidol.ac.th/handle/123456789/33670
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spelling th-mahidol.336702018-11-09T09:30:24Z Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product Rungtiwa Wongsagonsup Thamonwan Pujchakarn Suparat Jitrakbumrung Weerawut Chaiwat Asira Fuongfuchat Saiyavit Varavinit Somsak Dangtip Manop Suphantharika Mahidol University Thailand National Science and Technology Development Agency South Carolina Commission on Higher Education Chemistry Materials Science Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45 C for 3 h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups. © 2013 Elsevier Ltd. 2018-11-09T02:08:41Z 2018-11-09T02:08:41Z 2014-01-01 Article Carbohydrate Polymers. Vol.101, No.1 (2014), 656-665 10.1016/j.carbpol.2013.09.100 01448617 2-s2.0-84886204064 https://repository.li.mahidol.ac.th/handle/123456789/33670 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84886204064&origin=inward
institution Mahidol University
building Mahidol University Library
continent Asia
country Thailand
Thailand
content_provider Mahidol University Library
collection Mahidol University Institutional Repository
topic Chemistry
Materials Science
spellingShingle Chemistry
Materials Science
Rungtiwa Wongsagonsup
Thamonwan Pujchakarn
Suparat Jitrakbumrung
Weerawut Chaiwat
Asira Fuongfuchat
Saiyavit Varavinit
Somsak Dangtip
Manop Suphantharika
Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
description Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45 C for 3 h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups. © 2013 Elsevier Ltd.
author2 Mahidol University
author_facet Mahidol University
Rungtiwa Wongsagonsup
Thamonwan Pujchakarn
Suparat Jitrakbumrung
Weerawut Chaiwat
Asira Fuongfuchat
Saiyavit Varavinit
Somsak Dangtip
Manop Suphantharika
format Article
author Rungtiwa Wongsagonsup
Thamonwan Pujchakarn
Suparat Jitrakbumrung
Weerawut Chaiwat
Asira Fuongfuchat
Saiyavit Varavinit
Somsak Dangtip
Manop Suphantharika
author_sort Rungtiwa Wongsagonsup
title Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
title_short Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
title_full Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
title_fullStr Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
title_full_unstemmed Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
title_sort effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product
publishDate 2018
url https://repository.li.mahidol.ac.th/handle/123456789/33670
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