Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch
Bibliographic record
Abstract
Abstract Background and objectives Hairless (glabrous) canary seed is a novel food and promising source of starch, protein, and oil that recently received food approval from Health Canada and GRAS status from US FDA. This study is designed to investigate effects of sodium chloride, sucrose, and xanthan gum on pasting properties of starch from two hairless canary seed varieties and their gel stability during refrigerated storage and freeze–thaw treatment in comparison with wheat starch. Findings The DSC data showed differences in gelatinization transition temperatures and enthalpies indicating differences in starch structure between canary seed and wheat. The addition of sodium chloride lowered breakdown and setback viscosities of canary seed and wheat starch pastes but in a different way as indicated by opposite effects on peak viscosity. Sucrose increased peak, trough, and final viscosities of canary seed and wheat starches especially at 1.0%. Xanthan gum improved stability of starch paste against heat and shear force. The current study demonstrates better stability for hairless canary seed starch gels over wheat starch gels during refrigerated storage and freeze–thaw treatment. Conclusions The results demonstrate the ability of sodium chloride, sucrose, or xanthan gum at small concentrations to modulate pasting properties and gel stability of canary seed starch. Significance and novelty Use of sodium chloride, sucrose, or xanthan gum to modify canary seed starch pastes and improve gel stability could promote its utilization in food and nonfood industries.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".