Gelling of amaranth and achira starch blends in excess and limited water

Heidi A. Fonseca-Florido, Carlos A. Gómez-Aldapa, Gonzalo Velazquez, Ernesto Hernández-Hernández, José M. Mata-Padilla, Silvia G. Solís-Rosales, Guadalupe Méndez-Montealvo

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

The properties of gels from amaranth (Amaranthus cruentus) and achira (Canna edulis) starch blends at different proportions (75/25, 50/50 and 25/75) in excess (95% water/5% solids) and limited (60% water/40% solids) of water were characterized by textural profile analysis (TPA), paste properties and X-ray scattering. In TPA, the springiness was higher at 5% solids due to a major leaching of amylose. At 40% solids, the hardness, cohesiveness, springiness and adhesiveness values did not correspond to the proportion of each starch in the blend, modifying the textural parameters. This behavior could be related to the incomplete gelatinization, limited amylose leaching and poor gel conformation due to granule size differences and water competition between both starches. The botanical source and water content determine the granular and/or molecular interactions between starches. Using blends allows decrease the granular swelling and the amylose leaching as observed in some modified starches gels.

Original languageEnglish
Pages (from-to)265-273
Number of pages9
JournalLWT
Volume81
DOIs
StatePublished - 1 Aug 2017
Externally publishedYes

Keywords

  • Amylose leaching
  • Gel conformation
  • SAXS/WAXS
  • Starch blends
  • Textural properties

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