Research And Application On Properties Of Areca Taro Starch/Carrageenan Compounded Systems

Areca taro which is rich in starch,protein,a variety of vitamins and inorganic salts.By compounding the areca taro starch with the hydrophilic colloid,the interaction between them not only affects the processing adaptability of the product,but also affects the texture and nutrition of the areca taro products.Through studying the interaction system features between the starch and carrageenan as theoretical basis,it is helpful for manufacturing areca taro fruitcake products and developling HACCP system.Also,it provides the standardized basis for enterprise.(1)The pasting properties of the areca taro starch and carrageenan compounded systemThe areca taro starch was mixed with carrageenan to study the pasting properties of the compounded system.Studies have shown that the addition of carrageenan improves the peak viscosity,final viscosity,breakdown viscosity and retrogradation value of the compounded system.It also increases the viscosity of the compounded system and delays the gelatinization of the areca taro starch.However,it reduces the heat stability and the cold stability of the viscosity.The improving temperature improves the swelling capacity and solubility of the compounded system.With the increasing proportion of carrageenan,the swelling degree of the compounded system showed an upward trend,while,the solubility and drainage rate showed a downward trend.Thus,the freeze-thaw stability and the stability of retrogradation increased.At the same time,carrageenan connects the surface of areca taro starch with incomplete and irregular sections,which makes the structure of the compounded system more filling and compact.However,the addition of carrageenan can affect the transparency of the compounded system.(2)The rheological properties of the areca taro starch and carrageenan compounded systemStudies have shown that areca taro starch and carrageenan compounded system belongs to non-newtonian fluid,it shows pseudoplasticity.Increasing the amount of carrageenan added,the shear stress and consistency coefficient of the system gradually increased,and the flow characteristic index and lag area gradually decreased.It indicates that carrageenan can increase the system thickening ability,pseudoplasticity and stability,but reduce the fluidity.The addition of carrageenan can increase the storage modulus(G’)and loss modulus(G")of areca taro starch,which enhance the viscoelasticity and network structure of the compounded system,and also increase the shear resilience of areca taro starch.At the same time,the shear resilience of the compounded system is positively correlated with the amount of carrageenan added.Because,carrageenan can protect the areca taro starch granules,thereby improving the anti-shearing ability of it.(3)The gel properties of the areca taro starch and carrageenan compounded systemBy determining the gel properties of the areca taro starch and carrageenan compounded system under different ratios,electrolytes,pH values,and sucrose concentrations,it was shown that the addition of carrageenan in the reciprocating system can increase the hardness,elasticity,chewiness,cohesiveness,and tackiness.The addition of suitable amount of electrolyte can improve the hardness and chewiness of the compounded system.The proper addition of Na+ can improve the properties of the areca taro starch and carrageenan compounded system and inhibit the ageing of starch,but excessive Na+ will neutralize anionic groups in carrageenan.Thus,it makes the system molecules not.tightly bound,which reduced the hardness and chewiness of the system.When the pH value of the compounded system is between 6 to 6.5 or 7.5 to 8,the areca taro starch and carrageenan compounded system is in a stable state,but the acidic environment can inhibit the growth of microorganisms.When the sucrose concentration in the compounded system was 1.2 g/100 mL,the hardness and chewiness of it reached a peak value.When the sucrose concentration was 0.8 g/100 mL,the system had the hightest adhesion.(4)Reserch and develop the areca taro fruitcakeThe response surface optimization was performed through the single factor test of the areca taro fruitcake recipe.In this section,the amounts of carrageenan,sodium alginate,citric acid and the ratio of maltodextrin and sucrose(w/w),were used as independent variables,while hardness,elasticity,and sensory scores were utilized as evaluation indicators.Studies have shown that the areca taro fruitcake were full,bright color,refreshing taste and good elasticity when they contained 6%carrageenan,2‰ sodium alginate,0.6:1(w/w)sucrose and maltodextrin,0.2%citric acid,1%sodium chloride.(5)Formulate the HACCP system of the areca taro fruitcakeTo ensure the production quality of areca taro fruitcake,four key controlling points including strictly controlling of the raw and auxiliary materials acceptance,sugar boiling,metal detection and packaging are of great significance for research and development of the areca taro fruitcake HACCP system.The establishment of the system standards can be used to guide the company’s production,ensure product quality,prevent food safety problems,and implement food quality and safety supervision responsibility.This system provides traceability for quality control and monitoring methods of each aspects during areca taro fruitcake production.Through comprehensive hazard analysis and strict control of key control points,the food safety can be effectively improved.