Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels
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ORIGINAL PAPER
Rheological, functional and thermal properties of the blend system of canary seed starch‑wheat starch gels Ali Heydari1 · Seyed Mohammad Ali Razavi1 Received: 18 March 2020 / Accepted: 24 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this paper, some functional, thermal, textural, and rheological properties of the blends of two canary seed starches (CDC Maria and C05041 varieties) and wheat starch (WS) were studied to assess their suitability as an alternative for chemically modified starches. The blends of CDC Maria starch (CSS1-WS) and C05041 starch (CSS2-WS) were prepared in the ratio of 25:75, 50:50, and 75:25. The blend with the highest proportion of CSS2 (CSS2-75) represented the highest water and oil absorption capacity, more temperature dependency, lesser syneresis, and thus the highest freeze–thaw stability. The results of rheological properties revealed that the Power-law, Casson, and first-order stress decay models were the best ones for describing the time-independent and time-dependent behaviors of the selected starches, and their blends, respectively. The gained output from the Power-law model displayed that the pseudoplasticity of all starch gels reduced by increasing the CSS portions into the mixture. Increasing the ratio of CSSs in the mixture from 25 to 75% caused an appreciable increase in both yield stress (12.52–20.13%) and plastic viscosity (16.47–33.73%) values. The extent of thixotropy for the CSS1-WS blend decreased by increasing the portion of CSS1 in the mixture, opposite of the effect of raising the portion of CSS2 in the mixture. Keywords Canary seed · Functional properties · Rheology · Starch blend · Texture
Introduction Among carbohydrate polymers, starch is most pleasing to increased attention because of its practical benefits in various products. Different starches exhibit many interesting physicochemical characteristics like rheological and textural aspects and are vastly employed as functional ingredients mostly for water-absorbing, bulking, thickening, and stabilizing properties in food, pharmaceutical, and chemical applications [1, 2]. It is well-known that starches from various botanical origins, due to their unique features, exert different effects on the physicochemical properties and functional characteristics of food products [3]. In many cases, it is reasonable to apply the native starches because of their ability to be a good texture stabilizer and modifier in food systems [4], but noteworthy, some disadvantages of them * Seyed Mohammad Ali Razavi [email protected] 1
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91775‑1163, Mashhad, Iran
such as low shear and thermal resistance, thermal disintegration and high tendency towards retrogradation have limited their usage in some industrial applications. Therefore, finding new starch sources with interesting functional properties are still of the interest of researchers. Canary seed (Pha
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