Heidi A. Fonseca-Florido, Juan Hernández-Ávila, Adriana I. Rodríguez-Hernández, Javier Castro-Rosas, Otilio A. Acevedo-Sandoval, Norberto Chavarria-Hernández and Carlos A. Gómez-Aldapa. 2016. Thermal, rheological and mechanical properties of normal corn and potato starch blends. International Journal of Food Properties. http://www.tandfonline.com/doi/abs/10.1080/10942912.2016.1171779
Native corn (CS) and potato starches (PS) were mixed in different proportions. Blends presented similar values to PS at onset temperature and at ending temperature to CS. CS20PS80 blend had the highest values for hardness between blends due to the formation of a three dimensional network with CS granules that act as composite material. Some blends exhibited higher recovery viscosity than native starches, possibly due to interactions. Gelatinization temperature, swelling power, phosphorous content, granule size and x-ray pattern, played an important role in the resulting properties, however amylose content not showed influence due to both starches presented a similar content.