Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures or Model Food

摘要: Texture change can be achieved by adding hydrocolloids that in small quantities bind large amounts of water and then control both structure texture. Starches belong to the same category hydrocolloids, although they are used a wide range products either as raw materials or food additives. differ with respect amylose content depending on their origin, structurally modified. Native starches could have negative aspects such gel syneresis, retrogradation, breakdown, cohesive, rubbery pastes undesirable gels formation (Whistler & BeMiller, 1997), but this is not case modified starches. Moreover, less expensive more widely available than gums other stabilizers. A way overcome shortcomings native blending polysaccharide hydrocolloids. starches, non-starch increasingly important ingredients modern health-conscious industry (Techawipharat et al., 2008), considering specific starch types resistant considered insoluble fibers well.