Producción Científica Profesorado

Thermal, rheological and mechanical properties of normal corn and potato starch blends



Gómez Aldapa, Carlos Alberto

2016

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


Abstract


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.



Producto de Investigación




Artículos relacionados

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...