Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch

The effects of carboxymethyl chitosan (CMC), xanthan gum (XG) and sodium alginate (SA) on the gelatinization, rheology, gel properties, crystal form, functional group, water distribution and microstructure of chestnut starch (CS) were studied. The addition of CMC reduced the peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of CS gel, but increased the setback viscosity (SB) and breakdown viscosity (BD). XG and SA increased all...