Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Kao Wu, Shuhong Dai, Renyou Gan, Harold Corke, Fan Zhu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

Original languageEnglish
Pages (from-to)1408-1421
Number of pages14
JournalFood and Bioprocess Technology
Volume9
Issue number8
DOIs
StatePublished - 1 Aug 2016
Externally publishedYes

Keywords

  • Granule size
  • Nonadditive behavior
  • Pasting
  • Rheology
  • Starch mixture

Fingerprint

Dive into the research topics of 'Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches'. Together they form a unique fingerprint.

Cite this