Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends

Abstract

The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplexcentroid design with internal points and restrictions (upper limit) for yam starch proportion. The statistical model used (Scheffe´canonical equation) was a powerful tool to predict the pastes behaviour within the limits of the experimental area. Polynomials with second level interactions were applied to obtain the surface response. Viscoelastic attributes of mixtures differed from those of individual starches. As shown by differential scanning calorimetry and microscopical observations, physical properties of the mixtures depended on the type of networks obtained. These networks varied upon yam, corn and cassava starch proportions as each one has a particular characteristic: gelatinisation temperature, granule size, swelling capacity and amylose/amylopectin ratio among others.

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

“…When mixed with excessive water (>65 % water content), individual starch tends to gelatinize independently, especially when a large difference in gelatinization temperature exists (at least 6°C) between components, thus avoiding the overlapping of peaks (Waterschoot et al 2015). This was supported by studies observing two endotherms in starch blends of, e.g., canna and potato (Puncha-arnon et al 2008) and cassava and yam (Karam et al 2006). Overlapped endotherms were observed in previous studies on various systems such as potato and maize starch mixture (Obanni and Bemiller 1997) and canna and maize (Puncha-arnon et al 2008).…”

Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

“…Microscopy studies have suggested that swelling of the starch with the largest granules is reduced in the presence of a starch with smaller granules (Karam, Ferrero, Martino, Zaritzky, & Grossmann, 2006;Lin et al, 2013;Park et al, 2009;Punchaarnon et al, 2008). However, it is still not clear which factors lead to this reduction.…”

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

“…However, it is worthy to note that a high yield of starch does not necessarily mean the starch would have the desired quality for any specific application [51]. Researchers have also shown that blending different native starch sources can give rise to an extensive array of properties, possibly obviating the need for chemical processing and minimising undesired properties of gels of individual starches (e.g., excessive cohesiveness in cassava and exudate in yam and corn) [52,53].…”