Publication : National Conference
Effect of Hydrocolloids and Emulsifier on Textural Properties of Refrigerated Alkaline Starch Gel
AbstractIn general, starch gel stored at low temperature would undergo textural change due to a reaction called retrogradation. The objective of this study was to select hydrocolloid and emulsifier which effectively retard the change textural properties. The samples were prepared in alkaline condition and the concentrations of hydrocolloids (konjacglucomannan, KG, xanthan gum, XG, sodium alginate, SA, hydroxypropyl methylcellulose, HPMC) and emulsifier (sodium stearoyl -2- lactylate (SSL)) were specified at lower and upper limit as 0.1 and 0.5%. Plackett Burman Design was used for the experimental design. The samples were stored at 4 degrees Celsius for 4 days. The texture analyzer was conducted to obtain the textural properties of sample at Day 0 and Day 4 of storage. It was indicated that at Day 0, SSL significantly affected the textural properties values of F1, A1 and A2 of alkaline starch gel (p<0.05) and none of the additive affected F2 (p>0.05). At Day 4, KG and SSL significantly affected the textural properties values of F2 and A2 (p<0.05) and SSL was the only additive which significantly affect F1 and A1 (p<0.05). Therefore, the additives which affected the textural properties of refrigerated alkaline starch gel were konjacglocomannan and sodium stearoyl -2- lactylate.
AdviserAsst. Prof. Parinda Penroj, Ph.D.

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