Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.

Mariusz Witczak,Teresa Witczak,Zofia Smółka,Agata Bednarz,Anna Stępień

doi:10.1155/2020/7642041

Mariusz Witczak, Teresa Witczak + Show 3 more

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https://doi.org/10.1155/2020/7642041

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Abstract

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

Highlights

Inulin and starch are among the most widely distributed biopolymers, forming a reserve material of numerous plant species
The parameters of equations used to describe flow curves decreased with the increasing inulin addition
An exception was a sample with 10% of inulin at 50°C for which an increase in value was found, and a maximum value was obtained for this curve

Summary

Introduction

Inulin and starch are among the most widely distributed biopolymers, forming a reserve material of numerous plant species. Due to its properties depending on the polymerization degree and the nature of the bonds, attempts have been made to use the compound as a component of numerous food products [1, 2]. Natural starch occurs in the form of granules mostly in seeds, roots, and tubers, as well as stems, leaves, and fruit. Starch occurs in a partially crystalline form. The crystallinity degree depends on the botanical origin (amylose to amylopectin ratio), and it influences certain parameters of starch to a large degree. The botanical origin further significantly influences the additional substances occurring in starch, which can be described as concomitant. Their type and amount determines its physicochemical and functional properties [3]

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