Effect of Hydrocolloids on retrogradation of tapioca starch Gel
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duyenmdn@hcmute.edu.vnKeywords:
tapioca starch gel, hydrocolloids, retrogradation, syneris, turbidity, alpha amylase.Abstract
Retrogradation on frozen tapioca starch gels has strong effects on the food quality. A freeze-thaw cycle (FTC) treatment was used in this study to determine the effects of hydrocolloids (Xanthan gum, Guar gum and Carrageennan) on the stability in tapioca gels. Analysis of retrogradation of starch gels, determined by FTC and based on syneresis measurements, turbidity measurement and hydrolysis degree by apha amylase showed that xanthan gum (XG) at 0.40% concentrations was more effective in reducing syneresis and turbidity than Guar gum (GG) and Carragennan (CRGN). Carrageenan had no effect in retarding retrogradation of tapioca starch gel. The best condition for the reduction of starch retrogradation in this study was the addition of 0.40% (W/w) xanthan gum after 5 freeze-thaw cycles
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