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Article: Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixtures

TitleGelatinizing, pasting, and gelling properties of potato and amaranth starch mixtures
Authors
Issue Date2007
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2007, v. 84 n. 1, p. 22-29 How to Cite?
AbstractPhysicochemical properties of mixtures of native potato and native amaranth (Amaranthus cruentus), heat-moisture treated (HMT) potato and heat-moisture treated amaranth, cross-linked potato and cross-linked amaranth, native potato and heat-moisture treated amaranth, and heat-moisture treated potato, and native amaranth were tested at different ratios. Two peaks were noticed in the pasting curves when large differences of swelling factor and amylose leaching existed between individual components in the mixture. It seems that amylose leaching from one starch in a mixture may affect the swelling and much of the granular break down of the other. The mixtures showed stabilities in hot pastes that were higher than the less stable components in a mixture. Some mixtures such as HMT potato and native amaranth showed very specific nonadditive pasting behavior. Mixing 10% of native amaranth to HMT potato starch caused a large reduction of peak viscosity and cold paste viscosity, resulting in a very soft gel. In the differential scanning calorimeter, each component of a mixture gelatinized independently, showing two peaks corresponding to the individual components. When transition temperatures of both components were similar in DSC, the result was a single endotherm. Dramatic changes of pasting and subsequent gel properties resulted when thermal transition of the two components occurred in the same temperature range. Retrogradation enthalpies as measured by DSC were between the two individual components in all tested mixtures. © 2007 AACC International, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/68624
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:06:14Z-
dc.date.available2010-09-06T06:06:14Z-
dc.date.issued2007en_HK
dc.identifier.citationCereal Chemistry, 2007, v. 84 n. 1, p. 22-29en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68624-
dc.description.abstractPhysicochemical properties of mixtures of native potato and native amaranth (Amaranthus cruentus), heat-moisture treated (HMT) potato and heat-moisture treated amaranth, cross-linked potato and cross-linked amaranth, native potato and heat-moisture treated amaranth, and heat-moisture treated potato, and native amaranth were tested at different ratios. Two peaks were noticed in the pasting curves when large differences of swelling factor and amylose leaching existed between individual components in the mixture. It seems that amylose leaching from one starch in a mixture may affect the swelling and much of the granular break down of the other. The mixtures showed stabilities in hot pastes that were higher than the less stable components in a mixture. Some mixtures such as HMT potato and native amaranth showed very specific nonadditive pasting behavior. Mixing 10% of native amaranth to HMT potato starch caused a large reduction of peak viscosity and cold paste viscosity, resulting in a very soft gel. In the differential scanning calorimeter, each component of a mixture gelatinized independently, showing two peaks corresponding to the individual components. When transition temperatures of both components were similar in DSC, the result was a single endotherm. Dramatic changes of pasting and subsequent gel properties resulted when thermal transition of the two components occurred in the same temperature range. Retrogradation enthalpies as measured by DSC were between the two individual components in all tested mixtures. © 2007 AACC International, Inc.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleGelatinizing, pasting, and gelling properties of potato and amaranth starch mixturesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=84&spage=22&epage=29&date=2007&atitle=Gelatinizing,+pasting+and+gelling+properties+of+potato+and+amaranth+starch+mixturesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1094/CCHEM-84-1-0022en_HK
dc.identifier.scopuseid_2-s2.0-33846820170en_HK
dc.identifier.hkuros137469en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33846820170&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume84en_HK
dc.identifier.issue1en_HK
dc.identifier.spage22en_HK
dc.identifier.epage29en_HK
dc.identifier.isiWOS:000243965100005-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridGunaratne, A=15839308200en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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