An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration
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 maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrin...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN ES PT |
| Publicado: |
Universidad Nacional de Trujillo
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc49659 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:doaj.org-article:f490bcb51afe4a94b3c91d7b3dc49659 |
|---|---|
| record_format |
dspace |
| spelling |
oai:doaj.org-article:f490bcb51afe4a94b3c91d7b3dc496592021-11-03T17:30:06ZAn insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration10.17268/sci.agropecu.2021.0232077-99172306-6741https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc496592021-06-01T00:00:00Zhttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3472https://doaj.org/toc/2077-9917https://doaj.org/toc/2306-6741This 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 maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are correlated, also to facilitate the selection of the best conditions that are closer to the desired application.Nanci CastanhaMeliza Lindsay RojasPedro Esteves Duarte AugustoUniversidad Nacional de Trujilloarticlepropertiesgelatinizationtextureapplicationevaluation conditionsAgricultureSAgriculture (General)S1-972ENESPTScientia Agropecuaria, Vol 12, Iss 2, Pp 203-212 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN ES PT |
| topic |
properties gelatinization texture application evaluation conditions Agriculture S Agriculture (General) S1-972 |
| spellingShingle |
properties gelatinization texture application evaluation conditions Agriculture S Agriculture (General) S1-972 Nanci Castanha Meliza Lindsay Rojas Pedro Esteves Duarte Augusto An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| description |
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 maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are correlated, also to facilitate the selection of the best conditions that are closer to the desired application. |
| format |
article |
| author |
Nanci Castanha Meliza Lindsay Rojas Pedro Esteves Duarte Augusto |
| author_facet |
Nanci Castanha Meliza Lindsay Rojas Pedro Esteves Duarte Augusto |
| author_sort |
Nanci Castanha |
| title |
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| title_short |
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| title_full |
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| title_fullStr |
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| title_full_unstemmed |
An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| title_sort |
insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration |
| publisher |
Universidad Nacional de Trujillo |
| publishDate |
2021 |
| url |
https://doaj.org/article/f490bcb51afe4a94b3c91d7b3dc49659 |
| work_keys_str_mv |
AT nancicastanha aninsightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration AT melizalindsayrojas aninsightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration AT pedroestevesduarteaugusto aninsightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration AT nancicastanha insightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration AT melizalindsayrojas insightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration AT pedroestevesduarteaugusto insightintothepastingpropertiesandgelstrengthofstarchesfromdifferentsourceseffectofstarchconcentration |
| _version_ |
1718445552746627072 |