Physicochemical properties of potato, sweet potato and quinoa starch blends

Publication date: Available online 6 August 2019Source: Food HydrocolloidsAuthor(s): Fan Zhu, Yeying Hua, Guantian LiAbstractBlends of different native starches may have properties different from individual starch. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends ranged from 0 to 100%. Rheological, thermal, swelling, digestibility, and retrogradation of the blends were studied using various techniques. The interactions among the starches in the blends were studied by plotting the surface response of the experimental and theoretical values. The results showed that the interactions of the starches were additive or non-additive, depending on the processing and analytical methods. By selecting the type and proportions of individual starches, a range of functionalities significantly different from the individual starches could be precisely obtained using mathematical models.Graphical abstractContour graph of peak viscosity during the pasting of mixtures of potato, sweet potato, and quinoa starches.
Source: Food Hydrocolloids - Category: Food Science Source Type: research