title: Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range.
abstract: Pasting experiments of waxy potato and waxy maize starch systems were set up in which temperatures close to the gelatinization temperature were selected (67.5, 70 and 72.5°C). DSC measurements showed that under these conditions small fractions of the starches remained ungelatinized. During the pasting process two different shear rates were imposed (50s(-1) and 150s(-1)) to investigate the shear stability of the different starch containing systems. Swelling of the granules occurred in a more controlled manner and granule breakdown during pasting could be limited. As a result of these heating conditions more swollen granules are present, as confirmed by laser light diffraction. This positive effect was clearly noticeable in the flow curves of the cooled pastes. Xanthan gum addition could further reduce breakdown either by restricting the swelling or by stabilizing the granules. At higher starch contents the former is most likely dominating.
authors.affiliation: Laboratory of Food Technology and Engineering (FTE), Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering (FBW), Ghent University, Coupure Links 653, B-9000 Gent, Belgium. Bart.Heyman@UGent.be
authors.forename: Bart
authors.initials: B
authors.lastname: Heyman
authors.forename: Frédéric
authors.initials: F
authors.lastname: Depypere
authors.forename: Paul
authors.initials: P
authors.lastname: Van der Meeren
authors.forename: Koen
authors.initials: K
authors.lastname: Dewettinck
mesh_terms: D005782:Gels / Q000138:chemical synthesis / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D033081:Shear Strength; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D003313:Zea mays / Q000737:chemistry
chemical_list: D005782:Gels; D011135:Polysaccharides, Bacterial; D013213:Starch; C002563:xanthan gum