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

TY - JOUR

T1 - Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

AU - Liu, Yi

AU - Chen, Xiaojing

AU - Xu, Yijuan

AU - Xu, Zekun

AU - Li, Haitao

AU - Sui, Zhongquan

AU - Corke, Harold

N1 - Publisher Copyright: © 2020 Institute of Food Science and Technology

PY - 2021/4

Y1 - 2021/4

N2 - 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.

AB - 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.

KW - Gel texture

KW - potato

KW - rheology

KW - rice

KW - starch mixtures

KW - swelling-solubility

UR - http://www.scopus.com/inward/record.url?scp=85092336044&partnerID=8YFLogxK

U2 - 10.1111/ijfs.14826

DO - 10.1111/ijfs.14826

M3 - 文章

AN - SCOPUS:85092336044

SN - 0950-5423

VL - 56

SP - 1946

EP - 1958

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 4

ER -