Effects of Yanang (Tiliacora triandra) Gum on Gelation of Waxy Rice Flour

Abstract

Crude hydrocolloid extract has been prepared from the leaves of Yanang (Tiliacora triandra). This research studied effects of Yanang gum on pasting and textureal properties of blending of waxy rice flour. Rapid visco analysis (RVA) results showed that the ratio of Yanang extract to water of 1:3 and 1:4 (w/w) significantly decreased the trough, breakdown, and final viscosities of the waxy rice flour whereas the peak viscosities, peak time, and pasting temperatures of the blends were increased. Textural study revealed that the addition of crude Yanang gum enhanced more hardness and springiness of the blending gels than those of waxy rice flour gel, whereas cohesiveness was less affected. These results would be useful as a guideline for developing frozen starch-based food products containing crude Yanang gum.

Keywords: Yanang, hydrocolloid, waxy rice flour, pasting properties, textural properties, RVA

Corresponding author: Tel.: 08-1899-7447 Fax: 0-2522-6609

E-mail: iwisut.s@gmail.com

How to Cite

Citation Format

Samutsri*, W. ., & Thimtuad, S. . (2018). Effects of Yanang (Tiliacora triandra) Gum on Gelation of Waxy Rice Flour. CURRENT APPLIED SCIENCE AND TECHNOLOGY, 31-36.

References

Šubarić, D., Babić, J., Aćkar, Đ., Piližota, V., Kopjar, M., Ljubas, I. and Ivanovska, S., 2011. Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croat. J. Food Sci. Technol., 3(1), 26-31.
BeMiller, J.N., 2007. (2nd ed.). Carbohydrate chemistry for food scientists St. Paul, MN: AACC International Inc.
Appelqvist, I.A.M. and Debet, M.R.M., 1997. Starch-biopolymer interactions-A review. Food Rev. Int., 13, 163-224.
BeMiller, J. N., 2011. Pasting, paste, and gel properties of starch–hydrocolloid combinations. Carbohydr. Polym., 86, 386-423.
Singthong, J., Ningsanond, S. and Cui, S.W., 2009. Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves. Food Chem., 114, 1301-1307.

Author Information

Wisutthana Samutsri*

Department of Food Science and Technology, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand

Sujittra Thimtuad

Department of Food Science and Technology, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand

About this Article

Journal

Vol. 18 No. 1 (2018)

Type of Manuscript

Original Research Article

Keywords

Yanang, hydrocolloid, waxy rice flour, pasting properties, textural properties, RVA

Published

30 March 2018

Effects of Yanang (Tiliacora Triandra) Gum on Gelation of Waxy Rice Flour

Abstract

How to Cite

References

Author Information

Wisutthana Samutsri*

Sujittra Thimtuad

About this Article

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Type of Manuscript

Keywords

Published

Current Journal

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