Kaur Amritpal, Shevkani Khetan, Singh Narpinder, Sharma Parul, Kaur Seeratpreet
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 Punjab India.
J Food Sci Technol. 2015 Dec;52(12):8113-21. doi: 10.1007/s13197-015-1954-5. Epub 2015 Jul 31.
The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn and mung bean starches was studied. Mung bean starch showed the highest amylose content (43.4 %) followed by potato (23.2 %) and corn starch (15.5 %). Potato starch showed the highest swelling power (19.0 g/g) and solubility index (17.5 %) and exhibited the highest paste viscosities. Addition of both gums improved peak viscosity, hot paste viscosity and final viscosity for mung and corn starches; while for potato starch, guar gum increased peak and final viscosities and decreased hot paste viscosity while xanthan gum increased hot paste and final viscosities and decreased peak viscosity. The noodles made from mung bean starch showed the most desirable characteristics in terms of the lowest-cooking loss and adhesiveness. The gums increased noodle cooking time and decreased cooking loss, firmness and cohesiveness.
研究了黄原胶和瓜尔豆胶对马铃薯、玉米和绿豆淀粉糊化及制面特性的影响。绿豆淀粉的直链淀粉含量最高（43.4%），其次是马铃薯淀粉（23.2%）和玉米淀粉（15.5%）。马铃薯淀粉的膨胀力最高（19.0克/克），溶解度指数最高（17.5%），且糊化粘度最高。添加两种胶均提高了绿豆和玉米淀粉的峰值粘度、热糊粘度和最终粘度；而对于马铃薯淀粉，瓜尔豆胶提高了峰值粘度和最终粘度，降低了热糊粘度，而黄原胶提高了热糊粘度和最终粘度，降低了峰值粘度。就煮制损失和粘性最低而言，由绿豆淀粉制成的面条表现出最理想的特性。胶类物质增加了面条的煮制时间，降低了煮制损失、硬度和粘性。
