Producción Científica Profesorado

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



Gómez Aldapa, Carlos Alberto

2017

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


Abstract


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.



Producto de Investigación




Artículos relacionados

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

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

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

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

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

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

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

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

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...