Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
Joint Authors
Witczak, Teresa
Witczak, Mariusz
Smółka, Zofia
Stępień, Anna
Bednarz, Agata
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-28
Country of Publication
Egypt
No. of Pages
11
Abstract EN
The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch.
Replacement of the starch by inulin varied from 0 to 40%.
Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests.
It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure.
With the increasing amount of inulin, an increase of viscous properties was becoming more apparent.
Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined.
Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.
American Psychological Association (APA)
Witczak, Mariusz& Smółka, Zofia& Witczak, Teresa& Stępień, Anna& Bednarz, Agata. 2020. Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171041
Modern Language Association (MLA)
Witczak, Mariusz…[et al.]. Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch. International Journal of Food Science No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1171041
American Medical Association (AMA)
Witczak, Mariusz& Smółka, Zofia& Witczak, Teresa& Stępień, Anna& Bednarz, Agata. Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1171041
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171041