Abstract
Purpose: To evaluate the effect of pectin on the properties of potato starch after dry heat treatment.
 Methods: Rapid visco analyzer (RVA), differential scanning calorimetry (DSC), texture profile analyzer (TPA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffractometry (XRD) were used to determine the properties of modified potato starch and pectin blends after dry heat treatment.
 Results: Results from RVA showed that the peak viscosity of modified potato starch decreased gradually with increase in pectin concentration, dry heat time and dry heat temperature, while starch breakdown decreased and setback was increased to varying degrees. The lowest breakdown was 792 cP at dry heat temperature of 140 °C. Modified potato starch had broader ranges of gelatinization temperatures and lower gelatinization enthalpy than raw potato starch. Dry heat treatment improved the hardness, gumminess and chewiness of the gels of modified potato starch and pectin blends SEM micrographs showed some cluster shapes in microstructure after dry heat treatment of starch-pectin blends. Infrared spectra revealed that pectin addition and dry heat treatment did not cause changes in starch structure. However, x-ray diffractograms indicated that dry heat treatment weakened the third peak of potato starch.
 Conclusion: These results indicate that dry heat treatment effectively alters the properties of potato starch and pectin blends. This finding broadens the applications of modified potato starch in food and pharmaceutical industries.
Highlights
Potato starch is widely used in textile, aquaculture, pharmaceutical and food industries as commercial starch [1,2]
The results showed that dry heat treatment with carboxymethyl cellulose (CMC) and sodium alginate could increase the gelatinized viscosity of corn starch and decrease the gelatinized viscosity of potato starch, and that dry heat increased the paste viscosity of all the blends of starch and gum tested, except the blends of potato starch and alginate [32]
The results showed some interactions between starch and xanthan gum after dry-heating treatment, with the dry-heated xanthan-rice starch samples having higher final viscosity and lower breakdown viscosity
Summary
Potato starch is widely used in textile, aquaculture, pharmaceutical and food industries as commercial starch [1,2]. It is famous for its unique functional properties such as low gelatinization temperature, large particle size, high paste viscosity, and paste translucency [3]. Potato starch is not very suitable for application in food processing because of its weak heat and shear resistance. Dry heat treatment is a novel physical method for preparing modified starch. It has the advantage of simple operation, high security, and absence of pollution [12]
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