title: Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum.
abstract: Consumer concerns to synthetic chemicals have led to strong preference for 'clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear.
authors.affiliation: University of Pretoria, Department of Food Science, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
authors.forename: Thabelang Gladys
authors.initials: TG
authors.lastname: Maphalla
authors.affiliation: University of Pretoria, Department of Food Science, Private Bag X20, Hatfield, Pretoria 0028, South Africa. Electronic address: naushad.emmambux@up.ac.za.
authors.forename: Mohammad Naushad
authors.initials: MN
authors.lastname: Emmambux
mesh_terms: D000688:Amylose / Q000737:chemistry*; D031750:Eragrostis / Q000737:chemistry; D008055:Lipids / Q000737:chemistry; D002365:Manihot / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D033081:Shear Strength; D013229:Stearic Acids / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry
chemical_list: D008055:Lipids; D011135:Polysaccharides, Bacterial; D013229:Stearic Acids; C031183:stearic acid; D000688:Amylose; C002563:xanthan gum
keywords: Amylose–lipid complex; Flow property; Lipid; Starch; Viscosity; Xanthan gum