Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Original Research Article

This work investigated the effect of modified tapioca starch and xanthan gum on dough viscoelasticity and texture stability during storage at 4 °C of starch sheets for Chinese shrimp dumplings. Hydroxypropylated starch and hydroxypropylated-crosslinked starch were used to substitute for tapioca starch in the control formulation, and xanthan gum was added to adjust the formulation. During storage, texture of the control became firmer due to amylopectin retrogradation confirmed by differential scanning calorimetry and X-ray diffraction. Conversely, gel sheets containing modified starches showed less texture change. Dough viscoelasticity of the formulations substituted by hydroxypropylated starch were much softer and easier to deform than that of the control one. Dough with hydroxypropylated-crosslinked starch was, however, stiffer and more strain-resistant. Moreover, the formulation comprising the mixture of both types of modified starches and xanthan gum gave dough viscoelasticity similar to that of the control, and provided gel sheet the least texture change. Consequently, this modified formulation could be beneficial for the application of frozen/chilled dumpling wrappers.