Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

Yi Liu, Xiaojing Chen, Yijuan Xu, Zekun Xu, Haitao Li, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

This study characterised the textural and rheological behaviour of blends of rice (waxy, low- and high-amylose) and potato (waxy and normal) starch. Blends of potato starch with rice starch in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were tested. Addition of rice starch (except high-amylose rice starch) greatly increased the swelling of rice–potato starch mixtures. Addition of rice starch decreased gel firmness for most starch mixtures and increased gel adhesiveness for blends containing waxy potato starch. For rheological measurements, storage modulus was much higher than loss modulus of blends, indicating solid-like behaviour. Starch blends with 20%/40% proportion of rice starch showed a greater thickening effect, whereas with further increase in rice starch proportion, a pseudoplastic, shear-thinning behaviour was observed. This study may provide a basis to develop blends of potato and rice starch for potato noodle production without use of chemical additives.

Original languageEnglish
JournalInternational Journal of Food Science and Technology
DOIs
StateAccepted/In press - 2020
Externally publishedYes

Keywords

  • Gel texture
  • potato
  • rheology
  • rice
  • starch mixtures
  • swelling-solubility

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