Physico-chemical, rheological and structural properties of fractionated potato starches

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

“…The water absorption (%) of potatowheat composite flour at the 20% substitution level was the highest, whereas that of quinoa-wheat composite flour at 10% substitution was the lowest. This result is consistent with the WAI and SP data, which suggest that the potato flour significantly affects the water absorption of composite flour due to the amylose to amylopectin ratio and phosphorus content and by the characteristics of the amylose and amylopectin (Kaur et al, 2007). The water absorption of wheat flour was similar to data reported elsewhere (Codină, 2008;Sun et al, 2010).…”

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

“…This character showed paste viscosity behavior during heating and cooling process with controlled stirring [49]. From Fig.…”

Starch meets biotechnology : in planta modification of starch composition and functionalities

“…The increase may be attributed to the irregular bumpy surface of starches that provides more surface area for the binding of hydrolytic enzymes and ultimately gives rise to more hydrolysis than control starches. This result is consistent with data obtained in earlier studies, reporting that starches with a bigger granule size and smoother granule surface have lower susceptibility to enzymatic hydrolysis (Capriles et al, 2008;Kaur et al, 2007;Lindeboom et al, 2004;Tester et al, 2006).…”

“…Starches with high phosphate content produce clear and viscous pastes and have improved freeze-thaw stability. They are often used in refrigerated and frozen foods as emulsion stabilizers (Singh et al 2007), as well as in the paper-making industry as surface coatings (Blennow 2015). Therefore, engineering starch with altered phosphate content carries great potential to modify starch properties.…”