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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions
المؤلفون المشاركون
Moreira, R.
Torres, María D.
Chenlo, Francisco
المصدر
International Journal of Polymer Science
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-12-23
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied.
Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer.
Texture profile analysis (TPA) was used to determine the RPS final gel texture.
Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4).
The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity.
Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity.
G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature.
Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features.
Roasting between 190 and 210°C favoured strong and fully thermal reversible gels.
Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained.
The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature.
No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels.
Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Torres, María D.& Chenlo, Francisco& Moreira, R.. 2018. Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions. International Journal of Polymer Science،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1175284
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Torres, María D.…[et al.]. Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions. International Journal of Polymer Science No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1175284
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Torres, María D.& Chenlo, Francisco& Moreira, R.. Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions. International Journal of Polymer Science. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1175284
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175284
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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