An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds

Abstract

With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w normal and waxy potato starch pastes (hot samples) and gels (cold samples) with the addition of 1% w/w whole and ground chia seeds properties as pasting and flow properties of pastes and textural properties of gels. The pasting process using a viscograph showed that normal and waxy potato starch with the addition of chia had a different pasting characteristic. The addition of chia seeds had a greater effect on the properties of normal potato starch than waxy potato starch. From a rheological point of view, starch pastes without chia were less theologically stable as they showed bigger areas of hysteresis loops. Minor changes in the hardness of gels were obtained in normal starch gels with chia seeds during 20 days of storing compared to the samples without chia seeds, whereas in the waxy starch gels, the effect was the opposite.

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

“…Although, for economic reasons, most of the starch produced in the world is derived from corn, wheat, and potatoes, in small amounts (less than 5% in total), it is obtained from other plant materials. The functional properties of starch for use in food production are determined by the rheological properties of its pastes [ 6 , 7 , 8 ]. The rheological properties of starch pastes are determined by both the ratio of amylose to amylopectin and the molecular structure of both carbohydrates [ 9 , 10 ].…”

Editorial on the Special Issue “Novel Gels for Food Product Development”

“…The modification of the properties of the food gels can be carried out by adding more than one polymer to the gel network. Such research was carried out by Adamczyk et al [7], who studied the rheological behavior of potato starches' pastes and gels with whole and ground chia seeds. The addition of chia seeds affects the pasting properties of potato starch, and the resulting gels demonstrate new textural properties.…”