Pasting properties of blends of potato, rice and maize starches

Waterschoot, Jasmien; Gomand, Sara; Willebrords, Julie K.; Fierens, Ellen; Delcour, Jan A.

doi:10.1016/j.foodhyd.2014.04.033

Cited by 71 publications

(55 citation statements)

References 25 publications

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“…This indicates the potential to contribute to rigid gel structure when cooling. According to Waterschoot, Gomand, Willebrords, Fierens, and Delcour (2014), the granule remnants interact with the leached molecules, reinforce the formed network and contribute to viscosity development during cooling.…”

Section: Pasting Profilesmentioning

confidence: 99%

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

2016

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Section: Pasting Profilesmentioning

confidence: 99%

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

2016

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“…It may also offer an economic advantage when a more expensive starch can be partially replaced by a cheaper alternative without affecting product quality [30]. Jackfruit, a source of new starch; the structure of its starch in formulation with sodium alginate is illustrated in Figure 4.…”

Section: Applicabilitymentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

156

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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“…At concentrations below C*, the viscosity of the system is mainly determined by the volume fraction of the granules and thus their SP, while at concentrations exceeding C*, the viscosity of the system is mainly determined by the rigidity of the granules (Eerlingen, Jacobs, Block, & Delcour, 1997;Steeneken, 1989). Previous work by this group investigated the role of starch concentration on pasting using blends of PS, MS and rice starch (Waterschoot, Gomand, Willebrords, Fierens, & Delcour, 2014). Pasting of blends of PS with (waxy) MS or (waxy) rice starch was different from expectations based on pasting of the individual starches.…”

Section: Introductionmentioning

confidence: 99%

“…For blends of PS with waxy maize starch or WRS, end viscosity was as high as that of PS, while for blends of PS and regular MS or rice starch, end viscosity was even higher than that of PS. The latter blends have a higher amylose content than the former blends which results in more network formation (Waterschoot, Gomand, Willebrords, et al, 2014).…”

Section: Introductionmentioning

confidence: 99%