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Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 3. Effect of cooking conditions and concentration of the starch paste.

Author(s) : KIM H. R., MUHRBECK P., ELIASSON A.-C.

Type of article: Article

Summary

The effects of different cooking conditions and concentrations on the freeze-thaw stability of hydroxypropyl potato starch (molar substitution 0.125) paste were investigated by dynamic rheological measurements and syneresis determination. Depending on cooking conditions and concentration, the rheological responses in changes of complex modulus and phase angle of the starch pastes, with regard to the number of freeze-thaw cycles, differed considerably. It was suggested that the amount of inter-mingled amylose and amylopectin in the dispersion of hydroxypropyl starch paste is the main controlling factor.

Details

  • Original title: Changes in rheological properties of hydroxypropyl potato starch pastes during freeze-thaw treatments. 3. Effect of cooking conditions and concentration of the starch paste.
  • Record ID : 1994-0255
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 61 - n. 1
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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