TY - JOUR
T1 - Gelling of amaranth and achira starch blends in excess and limited water
AU - Fonseca-Florido, Heidi A.
AU - Gómez-Aldapa, Carlos A.
AU - Velazquez, Gonzalo
AU - Hernández-Hernández, Ernesto
AU - Mata-Padilla, José M.
AU - Solís-Rosales, Silvia G.
AU - Méndez-Montealvo, Guadalupe
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/8/1
Y1 - 2017/8/1
N2 - 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.
AB - 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.
KW - Amylose leaching
KW - Gel conformation
KW - SAXS/WAXS
KW - Starch blends
KW - Textural properties
UR - http://www.scopus.com/inward/record.url?scp=85017164345&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2017.03.061
DO - 10.1016/j.lwt.2017.03.061
M3 - Artículo
SN - 0023-6438
VL - 81
SP - 265
EP - 273
JO - LWT
JF - LWT
ER -