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Effect of food gums on properties of pea starch and vermicelli prepared from pea starch

Li, Xiaojing, Xing, Yan, Sun, Qingjie, Chu, Lijun, Xiong, Liu
Die Stärke = 2015 v.67 no.5-6 pp. 399-406
carboxymethylcellulose, gelatin, guar gum, hardness, konjac mannan, pasting properties, peas, starch, starch gels, tensile strength, viscosity, xanthan gum
The effects of food gums, such as xanthan gum, guar gum, konjac glucomannan, carboxymethyl cellulose (CMC), and gelatin, on the pasting and textural properties of pea starch and the tensile properties of pea starch vermicelli were studied. The results showed that the addition of food gums tended to increase the peak and trough viscosities of pea starch, with the greatest effect being observed by the addition of konjac glucomannan. Pea starch gels mixed with 0.5% w/w xanthan gum, konjac glucomannan, or CMC exhibited the lowest hardness at 134.54, 140.80, and 166.95 g, respectively, which were lower than that of the control. Further, following the addition of food gums at 0.1%, pea starch gels had the highest springiness. The vermicelli tensile strength tended to decrease in the presence of food gums, except for CMC; the lowest value was observed following the addition of konjac glucomannan.