期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：3
页码：138-144
DOI：10.19026/ajfst.12.2870
出版社：MAXWELL Science Publication
摘要：The objective of this study was to investigate the effects of Sodium Chloride (NaCl) and Calcium Chloride (CaCl2) on pasting, texture, elastic modulus and structure of the Rice starch (RS)/ Mesona Blumes Gum (MBG) mixture for the purpose of determine the suitable concentration for the favorable gel properties of RS/MBG mixture. NaCl and CaCl2 increased the pasting temperature with the increasing salt concentration. Compared to NaCl, CaCl2 had a more significant influence on pasting temperature whereas NaCl slightly enhanced the peak viscosity and increased the final and setback viscosities. In addition, CaCl2 significantly decreased the peak, final, breakdown viscosities of the RS/MBG mixture, regardless of the concentration. Texture Profile Analysis (TPA) demonstrated that the hardness of RS/MBG gels increased with the concentration of NaCl in a proper range and springiness and cohesiveness showed no significant trend. Moreover, CaCl CaCl2 interfered with the internal structures of RS/MBG mixture, leading to the loss of gel-forming ability. The elastic modulus of the mixture increased by the addition of NaCl and decreased by the addition of CaCl2. The internal structure of the RS/MBG system showed evident changes among the samples, in the occurrences of salts. In conclusion, a proper concentration of NaCl could contribute to the favorable gel properties of RS/MBG mixture. The results in this study facilitate the development of starch-based food products containing MBG and salts.
