780 DOI 10.1002/star.

201300256 Starch/Strke 2014, 66, 780787

RESEARCH ARTICLE

Microstructure and rheology of apple jam as inuenced

by cross-linked acetylated starch
Cong-ping Tan 1,2, Bo Cui 1,2, Yan-min Lu 1,2, Na Zhao 1,2 and Yin Wang 3

1
College of Food and Bioengineering, Qilu University of Technology, Jinan, Shandong, P.R. China
2
Shandong Provincial Key Laboratory of Fine Chemicals, Jinan, Shandong, P.R. China
3
Shandong Institute of Metrology, Jinan, Shandong, P.R. China

The micro-structural changes of jams containing different amounts of cross-linked acetylated Received: November 5, 2013
starch (CAS) have been studied using rheological measurements, sensory evaluation, scanning Revised: February 23, 2014
electron microscopy (SEM), and laser particle analysis. The results indicated that all samples Accepted: February 27, 2014
exhibited pseudoplastic ow with yield stress. Subsequent dynamic oscillatory rheological study
also showed that jam structure was more compact in the presence of 20% CAS. SEM analysis
demonstrated that there was a ne, homogeneous network in the microstructure of apple jams.
Furthermore, it was found that the particle size was smaller after adding CAS. Therefore, we
conclude that CAS could be an appropriate gelling agent for apple jams, and the most suitable
CAS content for industrial manufacturing was 20%.

Keywords:
Jam / Microstructure / Particle size / Rheological behavior / Sensory evaluation

1 Introduction process [6]. In addition, it is also possible to use the modied

Jams are intermediate moisture food, usually prepared by
boiling fruit pulp with sugar, starch, acid, and other
ingredients such as preservatives, colorants, and avoring
materials. To hold the shape of fruit tissues, appropriate
thickness must be maintained in jam products [1, 2].
Compared with traditional jams, the low-sugar jams are
gaining popularity because they generally provide fewer
calories per serving. Homogeneous gel texture can be
obtained via adding various gelling agents such as pectin,
xantan gum, and sodium alginate [3, 4]. However, the
abundant and inexpensive gelling agent, starch, has been
barely used, possibly because it tends to undergo retrograda-
tion and syneresis [5]. Recently, the modied starch, which is
more resistant to acidic medium, heat, and shearing, has
been extensively employed to improve the gelatinization
Correspondence: Dr. Bo Cui, Qilu University of Technology, Daxue
Road, Changqing District, Jinan City 250353, Shandong Province,
P.R. China
E-mail: cuibopaper@163.com
Fax: 86-531-89631191
starch instead of the native one in food processing.
Synergistic interactions are fairly common between gelling
agents, such as corn starch and wheat starch, as well as guar
gum and locust bean gum [7]. Notably, it was found that the
interaction between starch and hydrocolloids could substan-
tially inuence the gel formation and its rheological
properties [810]. In addition, the kinetics of gel formation
of native maize starch can be signicantly altered by
hydrocolloid additives [8]. For instance, Tecante and
Doublier [9] reported that adding hydrocolloids can increase
the swelling power of starch granules. Moreover, the
introduction of thickening or gelling polysaccharides can
dramatically change the overall rheological behavior of cereal
starch paste and gel [10]. Specically, the microstructure of
starch/hydrocolloid mixed gel has been studied using
confocal laser scanning microscopy (CLSM), and the results
indicate that pectin or carrageenan mainly exists in the
continuous phase, forming gelled fragments. However, part
of the polysaccharide molecules seems to preside inside the
starch granules [11]. Espinosa-Dzib et al. [12] reported that
carrageenan can be adsorbed onto the starch granules, and

Abbreviations: CAS, cross-linked acetylated starch; CLSM,

confocal laser scanning microscopy; TSS, total soluble solid Colour online: See the article online to view Fig. 5 in colour.

2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.starch-journal.com

Starch/Strke 2014, 66, 780787
the results from Matignon et al. [13] suggested that they can
even slightly penetrate into the starch granules.
Sensory evaluation, a statistical approach using human
senses, is based on taste, color, odor, spreadability, and overall
acceptability of consumer products. Notably, a consumer often
judges the product quality (freshness, staleness, tenderness,
and ripeness) when the food in his mouth produces a physical
sensation (hard, soft, crisp, moist, or dry) [1416]. The
ascending forced choice test for taste and smell is a widely
used method, in which samples are often evaluated by
increasing the intensity to a given point. Particularly, the
combination of sensory analysis and mechanical measure-
ments, such as the textural and rheological analyses, can
determine the jam quality more precisely.
The rheological behavior of jams has been extensively
studied in the literature [1721], and it appears that they are
mainly affected by the following factors: the amount and type
of sugar added, acidity, proportion and kind of pectin used,
fruit pulp content, and process temperature. However, less
attention has been paid to the microstructure of jam products.
Recently, the microstructure of mango jams has been studied,
using SEM analysis, and the results indicate that such jam is
composed of network regions with large pores and dense,
compact regions with small pores [21]. At present, studies to
extend the application of cross-linked acetylated starch (CAS)
to apple jams are still scarce in the literature.
In this work, the rheological properties of apple jams
containing different amounts of CAS have been investigated,
and their structural characteristics, particle size, and spatial
distribution were also examined. In addition, we sought to
understand the effect of CAS on the rheological, textural, and
micro-structural characteristics of apple jams, which can be
employed to study the feasibility of replacing pectin with CAS
in jam manufacturing.
2 Materials and methods
2.1 Materials
The cross-linked acetylated cassava starch (CAS) with a
1.935% degree of substitution (DS) was prepared in the
Shandong Provincial Key Laboratory of Fine Chemicals. Citric
acid was supplied by Henan Quartz Food Additive Company.
Apples and sugar were purchased from the local market.
2.2 Jam preparation
Apple jams were prepared with starch and sugar at pH 3.5.
The total soluble solid (TSS) (1Brix) was measured using a
hand refractometer (WAZ-1, Shanghai, China). A PB-10 pH
meter (Sartorius, Germany) was employed to measure the pH
of jams. The TSS and pH of the apple pulp used in jam
preparation was 14Brix and 4.4, respectively. At rst, 100 g of
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
781
apple pulp was weighed using an electronic scale (0.1 mg),
which was then treated with a 10% w/v citric acid solution to
afford the mixture with a desire pH (pH 3.5), followed by
adding certain amount of sugar and CAS. Specically, apple
pulp (100 g), sugar (15 g) and CAS (0, 15 g, 20 g, or 25 g) were
combined and the resulting mixture was stirred continuously
with a glass-rod at the boiling temperature. Heat was removed
when TSS reached 65Brix or above. The obtained mixture
was subsequently milled with a colloid mill to afford a
uniform product, which was poured into a 200 mL glass
beaker and sealed while hot. Finally, the sample was sterilized
at 100C for 20 min and then cooled down to 40C.
2.3 Rheological measurements
The rheological properties of apple jams were measured
using a rheometer (BOHLIN C-VOR150, Malvern, United
Kingdom) with 40 mm parallel-plate geometry at 25C. For
apple jam samples, the steady ow measurements were
carried out within the range of shear stresses corresponding
to the shear rates from 1 to 100 per second. The duration of
measurements was 503.9 s. All experiments were conducted
in triplicate, at least. The steady-state relationship between
shear stress and shear rate of food material can be described
with a HerschelBulkley model [22].
t t0 Kg n 1
where t is the shear stress (Pa), t0 is the yield stress (Pa), is
the shear rate (s1), K is the consistency index (Pa sn), and n is
the ow behavior index which represents the extent of
deviation from Newtonian behavior.
Stress sweep tests (test range: 1100 Pa) were performed
to determine the linear viscoelastic region of all samples at a
frequency of 1 Hz. Frequency sweep tests were conducted
from 100 to 0.01 Hz at a stress yield of 10 Pa. The elastic
modulus (G0 ), the viscous modulus (G00 ), and the loss tangent
angle (tan d), as a function of frequency, were obtained by
calculating with Bohlin software (Version 6.20).
2.4 Sensory evaluation
Taste, color, odor, spreadability, and overall acceptability of
apple jam samples were evaluated using the nine point
hedonic scale (9 like extremely, 8 like very much, 7 like
moderately, 6 like slightly, 5 neither like nor dislike,
4 dislike slightly, 3 dislike moderately, 2 dislike very
much, 1 dislike extremely) [23]. Total 20 panelists partici-
pated in this study, and the scores were averaged to afford
mean values for further analysis.
2.5 Microstructure
The morphology and microstructure of jam samples were
examined using SEM (QUANTA 200, Holland) and CLSM
www.starch-journal.com
782 C.-p. Tan et al.
(Zeiss LSM510, Carl Zeiss Jena). All samples were studied
under 20 kV accelerating voltage. For the confocal microscopy
measurements, CAS was stained with Rhodamine B prior to
imaging. Rhodamine B was excited at 568 nm, and the signals
within the range of 580670 nm were recorded [11].
2.6 Sample granule size
A laser particle analyzer was used to determine the granule
size of the samples [24]. Granules were dispersed in the
dispersing agent under ultrasonic fragmentation conditions.
The circulator pump was maintained at a specic speed,
which allowed the dispersing agent to pass through the laser
beam with an appropriate velocity. By measuring the
scattering angle size, we can obtain the particle size after
proper conversion. Diffractive ray was collected by a photo
detector, and the signals generated can be converted to the
distribution curve of particle size.
In this work, water was used as the dispersing agent. The
time for ultrasonic fragmentation treatment was 2 min.
The range of laser particle analyzer was 1.0300 mm.
2.7 Statistical analysis
Statistical analysis was carried out using PASW statistics 18
(SPSS, Inc., Chicago, IL, USA) [25]. Treatments were
compared using one-way analysis of variance (ANOVA)
followed by Duncan post hoc test. A p-value <0.05 was
considered statistically signicant. Experiments were carried
out in triplicate using freshly prepared samples, and the
results were reported as the mean  SD.
3 Results and discussion
3.1 Steady-state rheology
Based on the relationship between shear stress and shear
rate, we evaluated the rheological properties of jam samples,
and the results are shown in Fig. 1 (25C). Notably, we found
that the shear stress rose with the increase of shear rate, and
all systems exhibited pseudoplastic ow with yield stress. In
addition, shear thinning was clearly evident, as indicated by
the fact that n was less than 1. The relationship between shear
stress and shear rate can be described with the Herschel
Bulkley model. The value of R2 in this study ranged from
0.891 to 0.998, similar to the results obtained in strawberry
and apricot jams [26]. All samples exhibited yield stress and
their apparent viscosity decreased with the increase of shear
rate (these results were not shown here). As illustrated in
Fig. 1, the values of shear stress increased when the CAS
concentration was increased from 15 to 25%, presumably due
to the thickening effect of CAS. The value of yield stress is
highly dependent on the quantitative and qualitative addition
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Starch/Strke 2014, 66, 780787
Figure 1. Change of shear stress with shear rate at 25C. (1) Apple
jam without CAS; (2) apple jam containing 15% CAS; (3) apple jam
containing 20% CAS; (4) apple jam containing 25% CAS.
of thickening substance. Koocheki et al. [27] reported that
the value of yield stress increased with the increase of
hydrocolloid concentration in ketchup. However, the value of
shear stress for sample 2 containing 15% CAS was slightly
lower than sample 1 (without CAS), which could be attributed
to the rich pectin (16% on a dry mass basis) in apples [28].
Pectin is an excellent gelling and thickening agent, and it can
gradually solubilize during the jam preparation process,
affording nal products with characteristic gel texture [29,
30]. The TSS value for jams prepared in our laboratory was
65Brix. The pectin concentration in sample 1 (without CAS)
was higher than other samples containing CAS, and the ratio
of pectin to CAS decreased with the increase of CAS content.
These results suggested that the rheological properties of
starchpetcin mixture should be associated with the ratio
of pectin to CAS, in agreement with the results reported
previously [31].
3.2 Dynamic oscillatory test
Important information about gel structure can be obtained
from G0 and G00 , which often change with frequency.
Specically, G0 is the dynamic elastic or storage modulus,
related to the material response as solid; G00 is the viscous
dynamic or loss modulus, related to the material response as
uid [32]. Figure 2 shows the values of G0 and G00 , and it
turned out that G0 was larger than G00 in most samples,
exhibiting typical gel-like behavior [33, 34]. In addition, these
results also indicated that such samples were viscoelastic
uids. Even though G0 and G00 steadily increased with the
frequency within a specic range (0.01 Hz<f<57 Hz), they
varied erratically when the frequency exceeds 57 Hz, possibly
due to the fact that the turbulence appeared during the
shearing process could substantially damage the apple jam
system. Consequently, the rheological properties of jam
www.starch-journal.com
Starch/Strke 2014, 66, 780787 783

demonstrating that CAS could be an excellent gelling agent

for apple jams.
To understand the characteristic difference among
samples, the relationships between phase angle and
frequency, as well as the relationship between complex
viscosity and frequency have been investigated, and the
results are shown in Fig. 3a and b. In addition, the tangent of
angle d can be calculated using the following equation [41]
G0
tan d 2
G00

At a given oscillation frequency, G0 and G00 can be

employed to determine the complex viscosity (h ) using the
following formula [31]:
Figure 2. Elastic modulus G0 and viscous modulus G00 as the function
G0 2 G00 2 1=2
of frequency at different concentrations of CAS. (1) Apple jam h 3
without CAS; (2) apple jam containing 15% CAS; (3) apple jam v
containing 20% CAS; (4) apple jam containing 25% CAS. Spectra
were recorded within the range of 0.1100 Hz. As illustrated in Fig. 3a, the variation of tan d for sample 1
was fairly unstable. Compared with other CAS-containing
samples, the tan d value of sample 3 was slightly lower.
samples should be determined within the range of 0.01
57 Hz. On the other hand, the G0 and G00 values of apple jams
containing CAS were lower than the ones without CAS
(sample 1), possibly because there were massive amounts of
pectin in the apple pulp of the original system, which should
serve as an effective thickener. As a matter of fact, Javanmard
and Endan [35] reported that the pectin extracted from apple
has showed high viscous shears. The interaction among the
pectin molecules could be stronger than the one in the
modied starch. Galkowska et al. [36] reported that gels
formulated with acetylated starch tend to exhibit lower G0 and
G00 , comparing with the ones formulated with pectin. These
results also demonstrated that the addition of modied starch
destroyed the original structure and produced new reticula-
tion. The interaction force to stretch the molecular chain
could be formed between CAS and pectin in the original
system.
Meanwhile, the sample with 20% CAS showed high
storage modulus (G0 ) and loss modulus (G00 ) compared
with the sample with 15% CAS (sample 2) or 25% CAS
(sample 4), which could be related to the ratio of pectin to
CAS. As reported by Khondkar et al [31], the mixture of
cross-linked waxy maize starch and pectin gel showed
quite high storage (G0 ) and loss (G00 ) modulus at a ratio of
2:3 (pectin:starch), comparing with the ones with a ratio
of 1:4 or 4:1. Therefore, we conclude that results from this
work are consistent with what has been disclosed in the
studies of cross-linked waxy maize starch and pectin gels.
Other groups also reported that the viscoelastic behavior
can constantly change as the ratio of starch to hydrocolloid
alters [3739]. Moreover, starch can assist the formation and
stabilization of interactions between pectin molecules [40]. Figure 3. (a) Change of phase angle d (tan d G00 /G0 ) with frequency;
(b) change of complex viscosity with frequency. (1) Apple jam
We found that the gel with 20% CAS possessed the greatest without CAS; (2) apple jam containing 15% CAS; (3) apple jam
degree of elasticity and it was fairly well-structured, containing 20% CAS; (4) apple jam containing 25% CAS.

2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.starch-journal.com

784 C.-p. Tan et al.
Theoretically, tan d is closely related to the overall viscoelastic
response, and a smaller value generally indicates a more
elastic sample [32, 42]. We found that the sample network
has gained more structure after adding CAS, especially for
sample 3, which is consistent with the trend of dynamic
curve.
According to the data shown in Fig. 3b, complex viscosity
was also frequency dependent. All apple jam gels exhibited
shear-dependent ow behavior, while their complex dynamic
viscosity linearly decreased with the increase of frequency.
These results suggested that molecular interactions could
lead to the formation of gel structure at low frequency, but
gave rise to fragmented structure at high frequency [34, 43].
Apparently, compared with other CAS-containing samples,
sample 3 exhibited the highest h , suggesting that it should
possess the best viscoelasticity.
3.3 Sensory properties of apple jams
Sensory evaluation is one of the most important methods to
examine the food preference of a consumer. In this work, the
sensory analysis was performed with 20 panelists. Apple jams
prepared with different concentrations of CAS were evaluated
for color, taste, odor, spreadability, and overall acceptability.
Sensory scores are summarized in Table 1. Notably, we found
that jams containing different amounts of CAS exhibited
signicant differences in terms of taste, spreadability, and
overall acceptability. The scores of taste, spreadability, and
overall acceptability were improved by adding CAS to apple
jams. Especially, the scores of overall acceptability for
the apple jam with 20% CAS were the highest (p<0.05).
These data showed that the sensory quality of jams was
closely related to its physical and rheological properties. The
addition of CAS has improved the sensory quality of jams,
presumably because it can lead to smaller particle size. This
result is in agreement with the report that the greater the
proportion of large particles comprising the sauce, the
coarser its texture [44]. The highest score for overall
acceptability was obtained from the sample with 20% CAS,
exhibiting a high storage modulus (G0 ) and loss modulus
(G00 ). Wongsagonsup [45] found that good rheological
properties, i.e., strong gel structure, high shear resistance
of the 1.0%-CLTS (cross-linked tapioca starch) could bring
Table 1. Sensory evaluation of apple jams containing cross-linked acetylated starch
Sample Color Odor
1 6.85  0.81a 7.40  0.60b
2 7.25  0.72a 7.05  0.69ab
3 7.30  0.73a 6.85  0.75a
4 6.80  0.77a 6.80  0.70a
ad
Different letters within a column indicate signicant difference (p<0.05). Sample 1: apple jam without CAS; Sample 2: apple jam containing
15% CAS; Sample 3: apple jam containing 20% CAS; Sample 4: apple jam containing 25% CAS.
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Starch/Strke 2014, 66, 780787
positive effect to the overall sensory quality of soups. Hence,
we conclude that CAS can be employed as a gelling agent in
apple jams, and 20% should be the most suitable CAS content
for the industrial manufacturing process.
3.4 Microstructure of apple jam samples
SEM was employed to investigate the micro-morphology of
the apple jam system, and the results are shown in Fig. 4.
Sample 1 (without CAS) possessed a smooth surface, as
illustrated in Fig. 4a. When CAS was gradually added into the
system, a ne homogeneous network was established, as
shown in Fig. 4bd. These results clearly indicated that the
combination of CAS with one or a few substances (e.g.,
pectin) in the original system could generate new reticulation.
Furthermore, the apple jam system containing certain
amounts of CAS should possess denser structure with small
pores, especially in sample 3, which is in agreement with the
results obtained from the rheological analysis. In a word,
the CAS added has made great contribution to the formation
of network structure, which certainly would alter the micro-
texture and increase the water-retention of apple jams.
Moreover, confocal laser scanning microscopy (CLSM)
analysis was performed to characterize the continuous and
dispersed phases of jam samples. CAS was stained with a
uorescent dye, Rhodamine B, which can be adsorbed
onto the starch granules, due to its afnity [11]. As shown in
Fig. 5, uorescence can be visualized on the periphery of
the swollen CAS granules, which is consistent with the
previous reports [11, 46]. Possibly, swelling CAS granules can
have open pores on their surface, which would allow certain
substances in the apple jam system (e.g., pectin) to permeate
into the interior of granules. Consequently, a network
structure would be formed due to the interaction between
pectin molecules and CAS molecules.
3.5 Sample granule size
The granule size of sample 1, sample 2, sample 3, and sample
4 was 148.991  3.356, 38.826  0.932, 42.559  1.135, and
40.236  0.967 mm, respectively. The particle size of sample 1
(without CAS) was close to the one reported by Mohr [47],
in which they have found that the intermediate size groups
Taste Spreadability Overall acceptability
6.70  0.58a 6.75  0.64a 6.10  0.55a
7.85  0.67b 7.80  0.62c 7.20  0.41c
8.25  0.64c 8.40  0.50d 8.35  0.49d
7.65  0.59b 7.25  0.64b 6.55  0.61b
www.starch-journal.com
Starch/Strke 2014, 66, 780787
were 0.161.0 mm in apple sauce. The particle size of apple
jams prepared with CAS was dramatically decreased,
presumably due to the fact that these systems contained
swollen modied starch granules. It was found that the
particle size of starch granules is around 40 mm [44], which is
consistent with our results. Juszczak et al. [48] also reported
that the particle size of starch granules is 50 mm in ketchup
Figure 5. Confocal image of sample 3. The apple jam system
(sample 3) contained 20% CAS and was labeled by rhodamine B.
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
785
Figure 4. SEM micrographs of sample
1 (a), sample 2 (b), sample 3 (c), and
sample 4 (d) at a magnication of
400. Sample 1: apple jam without
CAS; Sample 2: apple jam containing
15% CAS; Sample 3: apple jam
containing 20% CAS; Sample 4: apple
jam containing 25% CAS.
with modied starch. On the other hand, it appeared that the
concentration of CAS did not have signicant inuence on
the granule size of samples.
One of the most noticeable characteristics for apple jams
containing CAS was the smaller particle size. Generally, a
sauce containing higher proportion of large particles tends to
afford coarser texture [44]. To our delight, the apple jam
prepared with CAS turned out to be a ne-textured product,
as illustrated by SEM analysis.
4 Conclusions
In this work, apple jams have been effectively modied with
CAS, and the resulting micro-structural change was
studied via rheological measurements and SEM analysis.
All samples exhibited pseudoplastic ow with yield stress,
and the HerschelBulkey model was employed to describe
their steady-state rheological behavior. Furthermore, the
sample without CAS showed high G0 and G00 (compared with
samples with CAS), indicating that the addition of CAS
destroyed the original jam structure. For the other three
samples, the values of G0 and G00 for the sample with 20%
CAS appeared to be the largest, indicating that the interaction
force was stronger. The sample with higher acceptability was
also the one containing 20% CAS, as demonstrated in the
www.starch-journal.com
786 C.-p. Tan et al.
sensory evaluation experiments. Meanwhile, we found that
the CAS-containing apple jams possessed more condensed
and homogeneous network in their microstructure. More-
over, the addition of CAS also led to smaller particle size,
affording ne-textured jam products. Therefore, we demon-
strated that CAS was an ideal gelling agent for apple jams,
and 20% CAS was the most suitable percentage for jam
manufacturing.
This research was supported by Jinan Municipal Science and
Technology Planning Project (Grant No. 201102037) and The
Science & Technology plan projects of Shandong Provincial
Education Department (Grant No. J11LC12).
The authors have declared no conict of interest.
5 References
[1] Lal, G., Siddappa, G. S., Tandon, G. L., Preservation of Fruit
and Vegetables, ICAR Publication, New Delhi 1998.
[2] Baker, R. A., Berry, N., Hui, Y. H., Barrett, D. M., in: Barrett,
D. M., Somogyi, L., Ramaswamy, H. S. (Eds.), Processing
Fruits, 2nd edn., CRC Press, Boca Raton, FL 2005, pp. 113
125.
[3] Lopes da Silva, J. A., Goncalves, M. P., Rao, M. A.,
Rheological properties of high-methoxyl pectin and locust
bean gum solutions in steady shear. J. Food Sci. 1992, 57,
443448.
[4] Thakur, B. R., Singh, R. K., Handa, A. K., Chemistry and
uses of pectin a review. Crit. Rev. Food Sci. Nutr. 1997, 37,
4773.
[5] Rosalina, I., Bhattacharya, M., Dynamic rheological measure-
ments and analysis of starch gels. Carbohydr. Polym. 2002,
48, 191202.
[6] Wurzburg, O. B., in: Wurzburg, O. B. (Ed.), Modified Starches
Properties and Uses, CRC Press, New York 1986, pp. 4153.
[7] Alloncle, M., Lefebvre, J., Llamas, G., Doublier, J. L., A
rheological characterization of cereal starchgalactomannan
mixtures. Cereal Chem. 1989, 66, 9093.
[8] Eidam, D., Kulicke, W. M., Kuhn, K., Stute, R., Formation of
maize starch gels selectively regulated by the addition of
hydrocolloids. Starch/Strke 1995, 47, 378384.
[9] Tecante, A., Doublier, J. L., Steady ow and viscoelastic
behavior of crosslinked waxy corn starch-kappa-carrageen-
an pastes and gels. Carbohydr. Polym. 1999, 40, 221
231.
[10] Doublier, J. L., Nayouf, M., Tecante, A., Loisel, C., in: Starch:
From Polysaccharides to Granules, Simple and Mixture
Gels, Nova Science Publisherers, Inc., New York 2004,
pp. 231244.
[11] Savary, G., Handschin, S., Conde-Petit, B., Cayot, N.,
Doublier, J. L., Structure of polysaccharide-starch composite
gels by rheology and confocal laser scanning microscopy:
Effect of the composition and of the preparation procedure.
Food Hydrocolloid. 2008, 22, 520530.
[12] Espinosa-Dzib, A., Ramrez-Gilly, M., Tecante, A., Visco-
elastic behavior and microstructure of aqueous mixtures of
cross-linked waxy maize starch, whey protein isolate and
k-carrageenan. Food Hydrocolloid. 2012, 28, 248257.
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Starch/Strke 2014, 66, 780787
[13] Matignon, A., Moulin, G., Barey, P., Desprairies, M. et al.,
Starch/carrageenan/milk proteins interactions studied using
multiple staining and Confocal Laser Scanning Microscopy.
Carbohydr. Polym. 2014, 99, 345355.
[14] Szczesniak, A. S., Objective measurement of food texture. J.
Food Sci. 1963, 28, 410420.
[15] Szczesniak, A. S., Classication of textural characteristics. J.
Food Sci. 1963, 28, 385389.
[16] Kokini, J. L., Cussler, E. L., in: Moskowitz, H. R. (Ed.), Food
Texture, Marcel Dekker, New York 1987.
[17] Carbonell, E., Costell, E., Duran, L., Rheological behavior of
sheared jams: Relation with fruit content. J. Texture Stud.
1991, 22, 3343.
[18] Carbonell, E., Costell, E., Duran, L., Rheological indices of fruit
content in jams: inuence of formulation on time-dependent
ow of sheared strawberry and peach jam. J. Texture Stud.
1991, 22, 457471.
[19] Gabriele, D., De Cindio, B. D., Antona, P., A weak gel model
for foods. Rheol. Acta 2001, 40, 120127.
[20] lvarez, E., Cancela, M. A., Maceiras, R., Effect of
temperature on rheological properties of different jams.
Int. J. Food Prop. 2006, 9, 135146.
[21] Basu, S., Shivhare, U. S., Rheological, textural, microstruc-
tural and sensory properties of mango jam. J. Food Eng.
2010, 10, 357365.
[22] Charm, S. E., Fundamentals of Food Engineering, Avi
Publishing Co., Westport, CT 1971.
[23] Lawless, H. T., Heymann, H., in: Chapman and Hall (Eds.),
Principles and Practices, New York 1998.
[24] Tian, Y. Z., Chen, K. F., Zhang, H., The use and test analysis
of Malvern granulometer. China Pulp Pap. 2003, 22, 3335.
[25] Landau, S., Everitt, B. S., A Handbook of Statistical Analyses
Using SPSS, Chapman & Hall/CRC, New York 2004.
[26] Costell, E., Carbonell, E., Duran, L., Chemical composition and
rheological behavior of strawberry jams; relation with fruit
content. Acta Aliment. 1987, 16, 319330.
[27] Koocheki, A., Ghandi, A., Razavi, S. M. A., Mortazavi, S. A.,
Vasiljevic, T., The rheological properties of ketchup as a
function of different hydrocolloids and temperature. Int. J.
Food Sci. Technol. 2009, 44, 596602.
[28] Rascn-Chu, A., Martnez-Lpez, A. L., Carvajal-Milln, E.,
Ponce de Len-Renova, N. E. et al., Pectin from low quality
Golden Delicious apples: Composition and gelling capability.
Food Chem. 2009, 116, 101103.
[29] Rinaudo, M., in: Visser, J., Voragen, A. J. (Eds.), Pectins and
Pectinases, Elsevier, New York 1996, pp. 2133.
[30] Candy, D. J., Biological Functions of Carbohydrates, Blackie,
Glasgow 1980, pp. 139143.
[31] Khondkar, D., Tester, R. F., Hudson, N., Karkalas, J., Morrow,
J., Rheological behaviour of uncross-linked and cross-linked
gelatinised waxy maize starch with pectin gels. Food
Hydrocolloid. 2007, 21, 12961301.
[32] Correa, M. J., Anon, M. C., Perez, G. T., Ferrero, C., Effect of
modied celluloses on dough rheology and microstructure.
Food Res. Int. 2010, 43, 780787.
[33] Clark, A. H., Ross-Murphy, S. B., Structural and mechanical
properties of biopolymer gels. Adv. Polym. Sci. 1987, 83,
57192.
[34] Savadkoohi, S., Farahnaky, A., Dynamic rheological and
thermal study of the heat-induced gelation of tomato-seed
proteins. J. Food Eng. 2012, 113, 479485.
www.starch-journal.com
Starch/Strke 2014, 66, 780787
[35] Javanmard, M., Endan, J., A survey on rheological properties
of fruit Jams. Int. J. Chem. Eng. Appl. 2010, 1, 3137.
[36] Galkowska, D., Dlugosz, M., Juszczak, L., Effect of high
methoxy pectin and sucrose on pasting, rheological, and
textural properties of modied starch systems. Starch/Strke
2013, 65, 499508.
[37] Kim, C., Yoo, B., Rheological properties of rice starch
xanthan gum mixtures. J. Food Eng. 2006, 75, 120128.
[38] Sudhakar, V., Singhal, R. S., Kulkarni, P. R., Starch
galactomannan interactions: Functionality and rheological
aspects. Food Chem. 1996, 55, 259264.
[39] Kulicke, W. M., Eidam, D., Kath, F., Kix, M., Kull, A. H.,
Hydrocolloids and rheology: Regulation of visco-elastic
characteristics of waxy rice starch in mixtures with
galactomannans. Starch/Strke 1996, 48, 105114.
[40] Vriesmann, L. C., Silveira, J. L. M., Petkowicz, C. L. O.,
Rheological behavior of a pectic fraction from the pulp of
cupuassu (Theobroma grandiflorum). Carbohydr. Polym.
2010, 79, 312317.
[41] Schramm, G., in: A Practical Approach to Rheology and Rheo-
metry, Petroleum Industry Press, Beijing 2009, pp. 8486.
[42] Korhonen, M., Hellen, L., Hirvonen, J., Yliruusi, J., Rheologi-
cal properties of creams with four different surfactant
2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
787
combinations-effect of storage time and conditions. Int. J.
Pharm. 2001, 221, 187196.
[43] Razavi, S. K. S., Harris, J. L., Sherkat, F., Fouling and cleaning
of membranes in the ultraltration of the aqueous extract of
soy our. J. Membr. Sci. 1996, 114, 93104.
[44] Chung, C. L., Degner, B., McClements, D. J., Rheology and
microstructure of bimodal particulate dispersions: Model for
foods containing fat droplets and starch granules. Food Res.
Int. 2012, 48, 641649.
[45] Wongsagonsup, R., Pujchakarn, T., Jitrakbumrung, S.,
Chaiwat, W. et al., Effect of cross-linking on physicochemical
properties of tapioca starch and its application in soup
product. Carbohydr. Polym. 2014, 101, 656665.
[46] Van de Velde, F., van Riel, J., Tromp, R. H., Visualisation of
starch granule morphologies using confocal scanning laser
microscopy (CSLM). J. Sci. Food Agric. 2002, 82, 1528
1536.
[47] Mohr, W. P., Inuence of cultivar, fruit maturity and fruit
anatomy on apple sauce particle size and texture. Int. J. Food
Sci. Technol. 1989, 24, 403413.
[48] Juszczak, L., Oczadly, Z., Galkowska, D., Effect of modied
starches on rheological properties of ketchup. Food Bio-
process Technol. 2013, 6, 12511260.
www.starch-journal.com