Effect of granular characteristics on pasting properties of starch blends

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.…”

“…Pasting of blends of starches that significantly differ in SP is not fully understood. A lower than expected peak viscosity has been observed for blends of waxy maize starch and PS (Park, Kim, Kim, & Lim, 2009), regular and high amylose maize starches (Juhasz & Salgo, 2008), different regular rice starches (Hagenimana & Ding, 2005), PS and maize starch (MS) (Obanni & BeMiller, 1997), PS and wheat starch (Obanni & BeMiller, 1997), PS and rice starch (Sandhu, Kaur, & Mukesh, 2010), PS and amaranth starch (Gunaratne & Corke, 2007), cassava and lima bean starches (Novelo-Cen & Betancur-Ancona, 2005), (PS) and waxy rice starch (WRS) or waxy maize starch (Lin, Kao, Tsai, & Chang, 2013). Several of these blends contain PS which has a high SP.…”

“…This facilitates water absorption and contributes to the high SP (Lim, Kasemsuwan, & Jane, 1994;Singh, Singh, Kaur, Sodhi, & Gill, 2003). A lower than expected peak viscosity of starch blends containing PS may be due to reduced swelling of PS in the blend as a result of the other starch competing for water because of the large difference in SP of the starches in the blend (Lin et al, 2013;Puncha-arnon et al, 2008;Zhang, Gu, Hong, Li, & Cheng, 2011).…”

Inhibition of wheat starch retrogradation by tea derivatives

“…Ltd., Warriewood, NSW, Australia) as outlined by Lin, Kao, Tsai, and Chang (2013). Briefly, each starch mixture suspension (1.5 g WS mixture into 25 mL water in a cuvette) was equilibrated at 50 • C for 1 min, heated to 95 • C at a rate of 10 • C/min, maintained at 95 • C for 6 min, then cooled to 50 • C at a rate of 10 • C/min, and maintained at …”

Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch

“…It may also offer an economic advantage when a more expensive starch can be partially replaced by a cheaper alternative without affecting product quality (Waterschoot et al, 2014). Several researchers have studied the gelatinization behaviors (Gunaratne & Corke, 2007;Ortega-Ojeda & Eliasson, 2001;Puncha-Arnon et al, 2008;Zhu & Corke, 2011), pasting properties (Gunaratne & Corke, 2007;Lin, Kao, Tsai, & Chang, 2013;Obanni & Bemiller, 1997;Park, Kim, Kim, & Lim, 2009;Waterschoot et al, 2014;Zhang et al, 2011), and rheological properties (Ortega-Ojeda & Eliasson, 2001;Sasaki, Yasui, Matsuki, & Satake, 2002;Zhang et al, 2011) of various starch blends. They found that the use of starch blends instead of starch alone provided great benefit in terms of pasting, gelatinizing, and rheological properties, and that these effects were dependent on the type of starch and the concentration of starch added.…”