Abstracts Book - IMRC 2018

• SB6-P056
TAPIOCA STARCH-GALACTOMANNAN SYSTEMS: COMPARATIVE
STUDIES OF RHEOLOGICAL AND TEXTURAL PROPERTIES
Erich Von Borries Medrano 1 , Monica Rosalía Jaime Fonseca 1 , Miguel Angel Aguilar Méndez 1
1 Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Legaría, IPN,
Biomateriales, Mexico.
The aim of this research was to improve the rheological and textural properties
of tapioca starch by the addition of different galactomannans in order to be
applied in industry. The reduction of the starch concentration and its
replacement by gums considered as dietary fibers can optimize applicability,
stability and sensory properties of food products and enhance its nutritional
value to be used not only as a food additive but also as a functional ingredient.
Rheological properties of tapioca starch-galactomannan mixtures (5% w/w) at
different concentrations (0, 0.3, 0.6 and 1%, w/w) of guar gum, tara gum and
locust bean gum were investigated in rapid visco-analysis, steady and dynamic
shear and textural analysis. Galactomannans may influence the pasting
temperature and other pasting parameters, the viscosity and pseudoplasticity
of the blend systems increased as time-dependence and thixotropy decreased.
This can be explained by the phase separation of systems where the
galactomannans were placed in the continuous phase and the volume fraction
of starch granules increased its concentration in the disperse phase.
The addition of guar gum and tara gum could accelerate the formation of new
structures and increase the degree of structural recovery until a 50% more than
the starch gel pastes. The apparent viscosity (ηa) and dynamic modulli (G’ and
G’’) of the mixed pastes increased with the addition of galactomannans. On the
other hand, their elastic properties were decreasing by the amount of gums
concentration.
Galactomannans contributed to the solid-like properties of the systems.
Changes in textural properties were significant. The gel hardness, gel strength
and adhesiveness of gel pastes were higher in the starch-tara gum and starchlocust
bean gum systems than in the starch-guar gum system in gum
concentrations values of 0.3 and 0.6%w/w.