Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

The effect of sage seed gum at different concentrations (0, 0.1, 0.25, and 0.5% w/w) on swelling power, solubility index, paste clarity, and steady shear flow behavior of wheat starch dispersion (2%, w/w) was evaluated. Sage seed gum addition enhanced the swelling power at all temperatures chosen (5...

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Bibliographic Details
Published in:Starch - Stärke 2017-11, Vol.69 (11-12), p.n/a
Main Authors: Yousefi, Ali Reza, Zahedi, Younes, Razavi, Seyed M. A., Ghasemian, Naser
Format: Article
Language:English
Subjects:
Addition polymerization
Clarity
Dispersion
Polymers
Rheological properties
Rheology
Sage seed gum
Shear flow
Shear rate
Shear thinning (liquids)
Solubility
Solubilization
Starch
Swelling
Viscosity
Wheat
Wheat starch
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Summary:The effect of sage seed gum at different concentrations (0, 0.1, 0.25, and 0.5% w/w) on swelling power, solubility index, paste clarity, and steady shear flow behavior of wheat starch dispersion (2%, w/w) was evaluated. Sage seed gum addition enhanced the swelling power at all temperatures chosen (50–90°C). It also increased leakage of starch polymers at temperatures
ISSN:0038-9056
1521-379X
DOI:10.1002/star.201600356