Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

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Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels. / Gladkowska-Balewicz, I.; Norton, I. T.; Hamilton, I. E.

In: Food Hydrocolloids, Vol. 42, No. P3, 05.12.2014, p. 355-361.

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@article{7a9faeaf159f4a99a2e90d001e25213b,
title = "Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels",
abstract = "The formation and characterisation of κ-carrageenan and pregelatinised cross linked waxy maize starch mixed fluid gels on a Kinexus Pro rotational rheometer using vane geometry has been described. The viscosity of mixed fluid gels containing between 0.5 and 4% w/w starch was investigated and compared to fluid gels of κ-carrageenan only. The dependence of the fluid gels initial and final viscosity on the application of shear rates between 1 and 600s-1, and cooling rate between 0.5 and 3°C applied during hydrocolloid gelation was studied, along with the effect of altering the concentration of its components. The presence of pregelatinised cross linked waxy maize starch during fluid gel formation has been shown to decrease the onset gelling temperature by approximately 2°C when compared to the κ-carrageenan only fluid gel. The apparent 26 fold increase in the final fluid gels viscosity as a result of producing a 2% starch mixed fluid gels has the potential for composite fluid gels of this kind to be used as more effective thickening agent in fat replacement products than their kappa-carrageen only counterparts.",
keywords = "Cross linked waxy maize starch, Fluid gels, Hydrocolloids, Kappa-carrageen, Mixed fluid gels, Viscosity enhancement",
author = "I. Gladkowska-Balewicz and Norton, {I. T.} and Hamilton, {I. E.}",
year = "2014",
month = dec,
day = "5",
doi = "10.1016/j.foodhyd.2014.03.003",
language = "English",
volume = "42",
pages = "355--361",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",
number = "P3",

}

RIS

TY - JOUR

T1 - Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels

AU - Gladkowska-Balewicz, I.

AU - Norton, I. T.

AU - Hamilton, I. E.

PY - 2014/12/5

Y1 - 2014/12/5

N2 - The formation and characterisation of κ-carrageenan and pregelatinised cross linked waxy maize starch mixed fluid gels on a Kinexus Pro rotational rheometer using vane geometry has been described. The viscosity of mixed fluid gels containing between 0.5 and 4% w/w starch was investigated and compared to fluid gels of κ-carrageenan only. The dependence of the fluid gels initial and final viscosity on the application of shear rates between 1 and 600s-1, and cooling rate between 0.5 and 3°C applied during hydrocolloid gelation was studied, along with the effect of altering the concentration of its components. The presence of pregelatinised cross linked waxy maize starch during fluid gel formation has been shown to decrease the onset gelling temperature by approximately 2°C when compared to the κ-carrageenan only fluid gel. The apparent 26 fold increase in the final fluid gels viscosity as a result of producing a 2% starch mixed fluid gels has the potential for composite fluid gels of this kind to be used as more effective thickening agent in fat replacement products than their kappa-carrageen only counterparts.

AB - The formation and characterisation of κ-carrageenan and pregelatinised cross linked waxy maize starch mixed fluid gels on a Kinexus Pro rotational rheometer using vane geometry has been described. The viscosity of mixed fluid gels containing between 0.5 and 4% w/w starch was investigated and compared to fluid gels of κ-carrageenan only. The dependence of the fluid gels initial and final viscosity on the application of shear rates between 1 and 600s-1, and cooling rate between 0.5 and 3°C applied during hydrocolloid gelation was studied, along with the effect of altering the concentration of its components. The presence of pregelatinised cross linked waxy maize starch during fluid gel formation has been shown to decrease the onset gelling temperature by approximately 2°C when compared to the κ-carrageenan only fluid gel. The apparent 26 fold increase in the final fluid gels viscosity as a result of producing a 2% starch mixed fluid gels has the potential for composite fluid gels of this kind to be used as more effective thickening agent in fat replacement products than their kappa-carrageen only counterparts.

KW - Cross linked waxy maize starch

KW - Fluid gels

KW - Hydrocolloids

KW - Kappa-carrageen

KW - Mixed fluid gels

KW - Viscosity enhancement

UR - http://www.scopus.com/inward/record.url?scp=84908571135&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2014.03.003

DO - 10.1016/j.foodhyd.2014.03.003

M3 - Article

AN - SCOPUS:84908571135

VL - 42

SP - 355

EP - 361

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - P3

ER -