Use of Gum Cordia (<i>Cordia myxa</i>) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Use of Gum Cordia (<i>Cordia myxa</i>) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of <i>Cordia</i> gum is not widely studied as a starch modifier and this fact could make this...

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Bibliographic Details
Main Authors: Shahzad Hussain, Abdellatif A. Mohamed, Mohamed Saleh Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Syed Ali Shahzad, Ibrahim A. Ababtain
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
corn starch
gum <i>Cordia</i>
pasting
rheology
texture
Online Access:https://www.mdpi.com/2304-8158/9/7/909

Internet

https://www.mdpi.com/2304-8158/9/7/909

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