SciELO - Scientific Electronic Library Online

 
vol.12 issue2Consumer attitudes towards ultrasound processing and product price: Guava juice as a case studyEffect of climatic factors on the phenological phases of Mauritia flexuosa Lf. in low terrace plantations in Ucayali, Peru author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Scientia Agropecuaria

Print version ISSN 2077-9917

Abstract

CASTANHA, Nanci; ROJAS, Meliza Lindsay  and  AUGUSTO, Pedro Esteves Duarte. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration. Scientia Agropecuaria [online]. 2021, vol.12, n.2, pp.203-212. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2021.023.

This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are correlated, also to facilitate the selection of the best conditions that are closer to the desired application.

Keywords : properties; gelatinization; texture; application; evaluation conditions.

        · text in English     · English ( pdf )