An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

• DOI: 10.17268/sci.agropecu.2021.023
• Publication Date: 2021-04-29T21:45:04Z
• Authors: Nanci Castanha; Meliza Lindsay Rojas; Pedro Esteves Dua...
• Keywords: Maize starch; Potato starch

This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose waxy maize potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, intrinsic characteristics (such as morphology, granules size distribution). The results showed that concentration (standard usually used for evaluating properties) is not always predictive starches rheological behaviour. Meanwhile, formed gels were only related RVA properties. For instance, decisions based on can be far from those in industrial applications. data reported useful demonstrate how conditions, are correlated, also facilitate selection best conditions closer desired application.