Application of hsian-tsao leaf gum, xanthan gum and locust bean gum to starch pearl model systems

• Main Authors: Chang-Sheng Yeh, 葉長盛
• Other Authors: Lih-Shiuh Lai
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/67547322857365816970

碩士 === 國立中興大學 === 食品暨應用生物科技學系 === 94 === The mixed systems are consisted of 8% tapioca starch and 1% hydrocolloids, hsian-tsao leaf gum(HG)/locust bean gum(LBG) or xanthan gum(XG) both are mixed for 4/0,3/1,2/2,1/3 and 0/4. The effects of hydrocolloids on the gelatinization and gelling behavior of tapioca starch are studied during controlled heating and cooling process using rapid-visco analysis and differential scanning calorimetry. The viscoelasticity and retrogradation of hydrocolloids/tapioca starch mixed systems for after stored 0~7 days are measured by dynamic rheological analysis, and these results compare with commercial dehydrated starch pearls. In addition to take the samples, which were similar with commercial dehydrated starch pearls in viscoelasticity, performed the stored in milk tea test for 4℃ and sensory evaluation. The results of rapid-visco analysis show that addition of hydrocolloids result in gelatinization temperature of tapioca starch increasing. Additionally, LBG and XG make gel viscosity increasing, but viscosity loss decreasing due to thermal resistance increasing. For thermal analysis, addition of hydrocolloids results Tp of tapioca starch increasing significantly. For dynamic rheological analysis, the G’ of mixed systems (except for HG/LBG=0/4, HG/XG=0/4) are increasing with HG concentration increased, and the retrogradation index of mixed systems are changed for addition of hydrocolloids. For the stored in milk tea test for 4℃, the sugar in milk tea is decreasing during storage period due to the sugar permeates into the network of gel, so resulting the viscoelasiticy of gels chenged. The retrogradation index of HG/LBG=2/2,1/3,0/4 and HG/XG=1/3 are lower than commercial dehydrated starch pearl. The result of sensory evaluation shows acceptable degree of aroma increasing due to addition of HG. Additionally, for firmness and chewiness, the results of HG/LBG=2/2 and HG/XG=1/3 are higher than commercial dehydrated starch pearl system. Finally, appropriate ratio of HG/LBG and HG/XG may improve the retrodation of starch pearl refrigeration.