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Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches

The pasting profiles, load penetration responses, and freeze-thaw stability of pigeonpea and cowpea starches were investigated as a function of hydrophilic-lipophilic balance (HLB) of surfactants. Incorporation of surfactants varying in HLB values resulted in significant (p< 0.05) increases in th...

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Main Authors: Mwasaru, Mwanjala A., Muhammad, Kharidah
Format: Article
Language:English
Published: Wiley 2001
Online Access:http://psasir.upm.edu.my/id/eprint/115041/1/115041.pdf
http://psasir.upm.edu.my/id/eprint/115041/
https://onlinelibrary.wiley.com/doi/10.1002/1521-379X(200104)53:3/4%3C155::AID-STAR155%3E3.0.CO;2-Z
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spelling my.upm.eprints.1150412025-02-18T03:18:24Z http://psasir.upm.edu.my/id/eprint/115041/ Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches Mwasaru, Mwanjala A. Muhammad, Kharidah The pasting profiles, load penetration responses, and freeze-thaw stability of pigeonpea and cowpea starches were investigated as a function of hydrophilic-lipophilic balance (HLB) of surfactants. Incorporation of surfactants varying in HLB values resulted in significant (p< 0.05) increases in the initial pasting temperature of the starch pastes; the magnitude of the increment was concomitant with increases in HLB values. Surfactants of HLB 1.8, 3.8, 6.7, 16.0, and 20.0 significantly decreased the paste consistency of pigeonpea starch pastes at 97 °C. The cowpea starch paste consistencies at the same temperature was reduced by surfactants of HLB 16 and 20. Gel strength, elastic modulus and stickiness of the starch gels were significantly reduced by addition of surfactants. However, no clear-cut trends between surfactant HLB and these gel characteristics were apparent. Cowpea starch gels incorporating surfactants with HLB 1.8-11.0 exhibited significant improvement in freeze-thaw stability relative to the control but the stability of pigeonpea gels decreased. Addition of hydrophilic surfactants (HLB 16 and 20) invariably caused a significant increase in net syneresis of the starch gels. It was concluded that the pasting and rheological properties of cowpea and pigeonpea starches could be manipulated, in the short term, by varying the HLB values of added surfactants. Wiley 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115041/1/115041.pdf Mwasaru, Mwanjala A. and Muhammad, Kharidah (2001) Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches. Starch - Stärke, 53 (3-4). pp. 155-161. ISSN 0038-9056; eISSN: 1521-379X https://onlinelibrary.wiley.com/doi/10.1002/1521-379X(200104)53:3/4%3C155::AID-STAR155%3E3.0.CO;2-Z 10.1002/1521-379X(200104)53:3/4<155::AID-STAR155>3.0.CO;2-Z
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The pasting profiles, load penetration responses, and freeze-thaw stability of pigeonpea and cowpea starches were investigated as a function of hydrophilic-lipophilic balance (HLB) of surfactants. Incorporation of surfactants varying in HLB values resulted in significant (p< 0.05) increases in the initial pasting temperature of the starch pastes; the magnitude of the increment was concomitant with increases in HLB values. Surfactants of HLB 1.8, 3.8, 6.7, 16.0, and 20.0 significantly decreased the paste consistency of pigeonpea starch pastes at 97 °C. The cowpea starch paste consistencies at the same temperature was reduced by surfactants of HLB 16 and 20. Gel strength, elastic modulus and stickiness of the starch gels were significantly reduced by addition of surfactants. However, no clear-cut trends between surfactant HLB and these gel characteristics were apparent. Cowpea starch gels incorporating surfactants with HLB 1.8-11.0 exhibited significant improvement in freeze-thaw stability relative to the control but the stability of pigeonpea gels decreased. Addition of hydrophilic surfactants (HLB 16 and 20) invariably caused a significant increase in net syneresis of the starch gels. It was concluded that the pasting and rheological properties of cowpea and pigeonpea starches could be manipulated, in the short term, by varying the HLB values of added surfactants.
format Article
author Mwasaru, Mwanjala A.
Muhammad, Kharidah
spellingShingle Mwasaru, Mwanjala A.
Muhammad, Kharidah
Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
author_facet Mwasaru, Mwanjala A.
Muhammad, Kharidah
author_sort Mwasaru, Mwanjala A.
title Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
title_short Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
title_full Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
title_fullStr Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
title_full_unstemmed Effect of surfactant HLB on some gel properties of pigeonpea and cowpea starches
title_sort effect of surfactant hlb on some gel properties of pigeonpea and cowpea starches
publisher Wiley
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/115041/1/115041.pdf
http://psasir.upm.edu.my/id/eprint/115041/
https://onlinelibrary.wiley.com/doi/10.1002/1521-379X(200104)53:3/4%3C155::AID-STAR155%3E3.0.CO;2-Z
_version_ 1825162420309458944
score 13.239859

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