Heidi A. Fonseca-Florido, Juan Hernández-Ávila, Adriana I. Rodríguez-Hernández, Javier Castro-Rosas, Otilio A. Acevedo-Sandoval, Norberto Chavarría-Hernández and Carlos A. Gómez-Aldapa. 2017. Thermal, rheological and mechanical properties of normal corn and potato starch blends. International Journal of Food Properties. 20(3):611-622.doi:10.1080/10942912.2016.1171779
Native corn and potato starches were mixed in different proportions. Blends presented similar values to potato starch at onset temperature and at ending temperature to corn starch. CS20PS80 blend had the highest values for hardness between blends due to the formation of a three-dimensional network with corn starch 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, the amylose content did not show influence due to both starches having a similar content.