Influence of different non-starch polysaccharides and their concentration on gelation, functional, pasting, textural and rheological characteristics of gorgon nut starch

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-20 DOI:10.1007/s11694-025-03427-y

Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, D. C. Saxena

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引用次数: 0

Abstract

The present work investigated the influence of different prevalent non-starch polysaccharides viz. guar gum and xanthan gum (0.5, 1.0, 1.5, and 2.0%) on the gelation, functional, pasting, textural, and rheological properties of gorgon nut starch. This non-cereal starch, an underutilized resource, holds potential for various food applications due to its unique properties. However, its functionality remains limited by certain inherent characteristics. This research addresses such limitations by exploring the usage of different non-starch polysaccharides as functional additives to enhance the properties of this starch. The least gelation concentration was determined to be 6% for guar gum and 4% for xanthan gum. The gum addition improved water absorption capacity, swelling power, and solubility. Furthermore, both gums significantly impacted paste viscosity, gel strength as well as storage and loss moduli. Xanthan gum exhibited more pronounced and consistent effects on measured properties as compared to guar gum. This comparative analysis provides valuable insights into the specific functionalities of guar gum and xanthan gum in altering or modifying gorgon nut starch behavior. The present findings suggest that non-starch polysaccharides, particularly xanthan gum, can play a pivotal role as an effective functional additive for enhancing the quality and thereby expanding the commercial applications of gorgon nut starch-based food products.

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不同非淀粉多糖及其浓度对芡实淀粉凝胶化、功能、糊化、结构和流变特性的影响

研究了常见的几种非淀粉多糖瓜尔胶和黄原胶（0.5、1.0、1.5和2.0%）对芡实淀粉凝胶化、功能、糊化、质地和流变性能的影响。这种非谷物淀粉是一种未充分利用的资源，由于其独特的性质，在各种食品应用中具有潜力。然而，它的功能仍然受到某些固有特性的限制。本研究通过探索使用不同的非淀粉多糖作为功能性添加剂来提高淀粉的性能，从而解决了这些限制。瓜尔胶和黄原胶的最低胶凝浓度分别为6%和4%。胶的加入提高了吸水能力、溶胀力和溶解度。此外，两种胶都显著影响膏体粘度、凝胶强度以及储存和损失模量。与瓜尔胶相比，黄原胶在测量性能方面表现出更明显和一致的影响。这种比较分析为瓜尔胶和黄原胶在改变或修饰戈尔贡坚果淀粉行为方面的具体功能提供了有价值的见解。本研究结果表明，非淀粉多糖，特别是黄原胶，可以作为一种有效的功能性添加剂，在提高芡实淀粉基食品的质量，从而扩大其商业应用方面发挥关键作用。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.