Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches
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Department of Carbohydrate Technology, Food Technology Faculty, University of Agriculture, Balicka 122, 30-149 Kraków, Poland
Institute of Chemistry, Environmental Protection and Biotechnology, Jan Długosz University, Armii Krajowej 13/15, 42-201 Częstochowa, Poland
Publication date: 2017-07-04
Int. Agrophys. 2017, 31(3): 357–365
The influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.