Physical Properties and Stability of Emulsions as Affected by Native and Modified Yam Starches
This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.
[1] L. Jayakody, R. Hoover, Q. Liu, and E. Donner, "Studies on tuber
starches. II. Molecular structure, composition and physicochemical
properties of yam (Dioscorea sp.) starches grown in Sri Lanka," J.
Carbohyd Poly. 2007, vol 69, pp. 148-163.
[2] J. Bao, and C. J. Bergman, "Starch as An ingredients : Manufacture and
Applications- in Starch in Food (Structure, Function and Applications),
(Eliasson, A., ed) Woodhead Publishing Limited, Abington Hall,
England, 2004, pp. 258 - 283.
[3] J. Singh, O. J. McCarthy, H. Singh, P. J. Moughan, and L. Kaur,
"Morphological, thermal and rheological characterization of starch
isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit - A novel
source," J. Carbohyd Poly. 2007, vol 67, pp. 233 - 244.
[4] I. Nor Hayati, Y. B. Che Man, C. P. Tan, and I. Nor Aini, "Droplet
characterization and stability of soybean oil/palm kernel olein o/w
emulsions with the presence of selected polysaccharides," Food Hydro.
2009, vol 23, pp. 233 - 243.
[5] D. Peressini, A. Sensidoni, and B. D. Cindio, "Rheological
characterization of traditional and light mayonnaise," J. Food Eng. 1998,
vol 35, pp. 409 - 471.
[6] M. Dolz, M. J. Hernández, J. Delegido, M.C. Alfaro, and J. Muñoz,
"Influence of xanthum gum and locust bean upon flow and thixotropic
behaviour of food emulsions containing modified starch," J. Food Eng.
2007, vol 81, pp. 179 - 186.
[7] A. R. Taherian, P. Fustier, and H. S. Ramaswamy, "Effect of added oil
and modified starch on rheological properties, droplet size distribution,
opacity and stability of beverage cloud emulsions," J. Food Eng. 2008,
vol 77, pp. 687 - 696.
[8] R. M. L. Alves, M. V. E. Grossmann, and R. S. S. F. Silva, "Gelling
properties of extruded yam (Dioscorea alata) starch," J. Food Chem.
199, vol 67, pp. 123-127.
[9] K. N. Waliszewski, A. A. Maria, A. B. Luis, and A. M. Jose, "Changes of
banana starch by chemical and physical modification," J. Carbohyd Poly.
2004, vol 52, pp. 237-242.
[10] C. G. Mothé, A. D. Azevedo, and R. Antoniassi, "Rheological
characterization of emulsions from soymilk," 3rd international
Symposium on Food Rheology and Structure, 2001, pp. 531 - 532.
[11] H. Mirhosseini, C. P. Tan, A. Aghlara, S. A. H. Nazimah, Y. Salmah, and
H. C. Boo, "Influence of pectin and CMC on physical stability, turbidity
loss rate, cloudiness and flavor release of orange beverage emulsion
during storage," J. Carbohyd Poly. 2008, vol 73, pp. 83-91.
[12] O. A. Odeku, W. Schmid, and K. M. Picker-Freyer, "Material and tablet
properties of pregelatinized (thermally modified) Dioscorea starches,"
European J. Pharm Biopharm. 2008, vol 70, pp. 357-371.
[13] C. Charutigon, J. Jitpupakdree, P. Namsree, and V. Rungsardthong,
"Effects of processing conditions and the use of modified starch and
monoglyceride on some properties of extruded rice vermicelli," J. Food
Sci. 2008, vol 41, pp. 642-651.
[14] A. E. McPherson, and J. Jane, "Comparison of waxy potato with other
root and tuber starches," J. Carbohyd Poly. 1999, vol 40, pp. 57-70.
[15] E. H. Nabeshima, and M. V. E. Grossman, "Functional properties of
pregelatinized and cross-linking cassava starch obtained by extrusion
with sodium trimetaphosphate," J. Carbohyd Poly. 2001, vol 45, pp. 347
- 353.
[16] R. Pal. "Shear viscosity behavior of emulsions of two immiscible
liquids," J. Coll and Interf Sci. 2000, vol 225, pp. 359-366.
[17] A. Arocas, T. Sanz, and S. M. Fiszman, "Influence of corn starch type in
the rheological properties of a white sauce after heating and freezing," J.
Food Hydr. 2009, vol 23, pp. 901-907.
[18] I. Nor Hayati, Y. B. Che Man, C. P. Tan, and I. Nor Aini, "Stability and
rheology of concentrated o/w emulsions based on soybean oil/palm
kernel olein blends" Food Res Inter. 2007, vol 40, pp. 1051-1061.
[19] S. Mishra, and T. Rai, "Morphology and functional properties of corn,
potato and tapioca starches," J. Food Hydro. 2007, vol 20, pp. 557-566.
[1] L. Jayakody, R. Hoover, Q. Liu, and E. Donner, "Studies on tuber
starches. II. Molecular structure, composition and physicochemical
properties of yam (Dioscorea sp.) starches grown in Sri Lanka," J.
Carbohyd Poly. 2007, vol 69, pp. 148-163.
[2] J. Bao, and C. J. Bergman, "Starch as An ingredients : Manufacture and
Applications- in Starch in Food (Structure, Function and Applications),
(Eliasson, A., ed) Woodhead Publishing Limited, Abington Hall,
England, 2004, pp. 258 - 283.
[3] J. Singh, O. J. McCarthy, H. Singh, P. J. Moughan, and L. Kaur,
"Morphological, thermal and rheological characterization of starch
isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit - A novel
source," J. Carbohyd Poly. 2007, vol 67, pp. 233 - 244.
[4] I. Nor Hayati, Y. B. Che Man, C. P. Tan, and I. Nor Aini, "Droplet
characterization and stability of soybean oil/palm kernel olein o/w
emulsions with the presence of selected polysaccharides," Food Hydro.
2009, vol 23, pp. 233 - 243.
[5] D. Peressini, A. Sensidoni, and B. D. Cindio, "Rheological
characterization of traditional and light mayonnaise," J. Food Eng. 1998,
vol 35, pp. 409 - 471.
[6] M. Dolz, M. J. Hernández, J. Delegido, M.C. Alfaro, and J. Muñoz,
"Influence of xanthum gum and locust bean upon flow and thixotropic
behaviour of food emulsions containing modified starch," J. Food Eng.
2007, vol 81, pp. 179 - 186.
[7] A. R. Taherian, P. Fustier, and H. S. Ramaswamy, "Effect of added oil
and modified starch on rheological properties, droplet size distribution,
opacity and stability of beverage cloud emulsions," J. Food Eng. 2008,
vol 77, pp. 687 - 696.
[8] R. M. L. Alves, M. V. E. Grossmann, and R. S. S. F. Silva, "Gelling
properties of extruded yam (Dioscorea alata) starch," J. Food Chem.
199, vol 67, pp. 123-127.
[9] K. N. Waliszewski, A. A. Maria, A. B. Luis, and A. M. Jose, "Changes of
banana starch by chemical and physical modification," J. Carbohyd Poly.
2004, vol 52, pp. 237-242.
[10] C. G. Mothé, A. D. Azevedo, and R. Antoniassi, "Rheological
characterization of emulsions from soymilk," 3rd international
Symposium on Food Rheology and Structure, 2001, pp. 531 - 532.
[11] H. Mirhosseini, C. P. Tan, A. Aghlara, S. A. H. Nazimah, Y. Salmah, and
H. C. Boo, "Influence of pectin and CMC on physical stability, turbidity
loss rate, cloudiness and flavor release of orange beverage emulsion
during storage," J. Carbohyd Poly. 2008, vol 73, pp. 83-91.
[12] O. A. Odeku, W. Schmid, and K. M. Picker-Freyer, "Material and tablet
properties of pregelatinized (thermally modified) Dioscorea starches,"
European J. Pharm Biopharm. 2008, vol 70, pp. 357-371.
[13] C. Charutigon, J. Jitpupakdree, P. Namsree, and V. Rungsardthong,
"Effects of processing conditions and the use of modified starch and
monoglyceride on some properties of extruded rice vermicelli," J. Food
Sci. 2008, vol 41, pp. 642-651.
[14] A. E. McPherson, and J. Jane, "Comparison of waxy potato with other
root and tuber starches," J. Carbohyd Poly. 1999, vol 40, pp. 57-70.
[15] E. H. Nabeshima, and M. V. E. Grossman, "Functional properties of
pregelatinized and cross-linking cassava starch obtained by extrusion
with sodium trimetaphosphate," J. Carbohyd Poly. 2001, vol 45, pp. 347
- 353.
[16] R. Pal. "Shear viscosity behavior of emulsions of two immiscible
liquids," J. Coll and Interf Sci. 2000, vol 225, pp. 359-366.
[17] A. Arocas, T. Sanz, and S. M. Fiszman, "Influence of corn starch type in
the rheological properties of a white sauce after heating and freezing," J.
Food Hydr. 2009, vol 23, pp. 901-907.
[18] I. Nor Hayati, Y. B. Che Man, C. P. Tan, and I. Nor Aini, "Stability and
rheology of concentrated o/w emulsions based on soybean oil/palm
kernel olein blends" Food Res Inter. 2007, vol 40, pp. 1051-1061.
[19] S. Mishra, and T. Rai, "Morphology and functional properties of corn,
potato and tapioca starches," J. Food Hydro. 2007, vol 20, pp. 557-566.
@article{"International Journal of Biological, Life and Agricultural Sciences:52094", author = "Nor Hayati Ibrahim and Shamini Nair Achudan", title = "Physical Properties and Stability of Emulsions as Affected by Native and Modified Yam Starches", abstract = "This study was conducted in order to determine the physical properties and stability of mayonnaise-like emulsions as affected by modified yam starches. Native yam starch was modified via pre-gelatinization and cross-linking phosphorylation procedures. The emulsions (50% oil dispersed phase) were prepared with 0.3% native potato, native yam, pre-gelatinized yam and cross-linking phosphorylation yam starches. The droplet size of surface weighted mean diameter was found to be significantly (p < 0.05) lower in the sample with cross-linking phosphorylation yam starch as compared to other samples. Moreover, the viscosity of the sample with pregelatinized yam starch was observed to be higher than that of other samples. The phase separation stability was low in the freshly prepared and stored (45 days, 5°C) emulsions containing native yam starch. This study thus generally suggested that modified yam starches were more suitable (i.e. better physical properties and stability) to be used as stabilizers in a similar system i.e. light mayonnaises, rather than a native yam starch.
", keywords = "Oil-in-water emulsions, low-fat mayonnaises, modified yam starches, droplet size distribution, viscosity.", volume = "5", number = "9", pages = "520-5", }
