Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.
Three starches (maize, rice and wheat), and the two non-starch polysaccharides xanthan and locust bean gum galactomannan (LBG) were examined in gel and dough systems for texture and stability properties during freezing and low temperature storage. Xanthan and LBG were found to confer increased resistance to freeze/thaw cycling on rice starch gels but the non-starch polysaccharides had little effect on the performance of maize and wheat starch gels or on wheat dough.
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University of Hong Kong, Department of Botany, China.
Ramsden
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D001939:Bread; D003460:Crystallization; D005519:Food Preservation; D005615:Freezing; D005690:Galactose / Q000031:analogs & derivatives; D005782:Gels; D007202:Indicators and Reagents; D008351:Mannans / Q000737:chemistry*; D012275:Oryza / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
D005782:Gels; D007202:Indicators and Reagents; D008351:Mannans; D011135:Polysaccharides, Bacterial; C012990:galactomannan; D013213:Starch; C002563:xanthan gum; D005690:Galactose