Functional properties of corn, banana and potato starch blends.
Potato, corn and banana starches were blended in various combinations and ratios. Stability and clarity, freeze-thaw stability, water retention capacity and apparent viscosity of the pastes (prepared with a hydrothermic treatment using 100 degrees C for 30 min) were evaluated. In general, the samples stored at room temperature (28 degrees C) presented stability as well as low retrogradation rate. However, in the samples stored at 4 degrees C the propagation and maturation of crystals in the amylopectin component were favored, increasing sample retrogradation. A synergistic effect was shown in some starch blends. The blends had poor stability to freeze-thaw cycle, but a high synergestic effect was presented in water retention capacity. Potato:banana and corn:potato blends showed a synergistic effect in the apparent viscosity and in general, starch blends had stability during the 30-min test.
Bello-Pérez
L A
LA
Centro de Desarrollo de Productos Bióticos del IPN, Km. 8.5 Carr. Yautepec-Jojutla C.P. 62731, Yautepec, Morelos, México. labellop@redipn.ipn.mx
Meza-León
K
K
Contreras-Ramos
S
S
Paredes-López
O
O
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000502:physiology*; D003313:Zea mays / Q000737:chemistry*; D019862:Zingiberales / Q000737:chemistry*
D013213:Starch