Abstract
This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentration significantly affected (p < 0.05) texture of potato starch gel. It was observed from RSM analysis that target responses regarding texture characteristics (hardness 1, hardness 2, springiness and chewiness) were significantly reliant on potato starch conc. followed by extraction time and temperature. To was found in range from 102.98 to 109.87 °C whereas, the mean To was maintained at 107.20 °C. It was evident from data of experimental runs that To showed relatively consistent tendency in majority of samples while, experimental runs no. 4 and 5 exhibited a maxima and minima of 109.87 °C and 102.98 °C, respectively. It was evident from To value that starch granules were subjected to degree of disintegration in its internal granules structure, and this disintegration led to polysaccharides release in surrounding medium.
Highlights
Gelatin is a distinctive, multifunctional and innate ingredient which is consumable (Brinckmann & Bachinger, 2005)
Results of target responses regarding pasting, texture and gelation parameters from experimental runs performed under CCD configuration, were shown in Tables 1-3 obtained as function of independent process variables (X1: extraction time, X2: extraction temperature (°C) and X3: Potato Starch Conc. (%)
It was evident from the results that central point value of pasting temperature (PT) has shown most significant influence on gel formation from potato starch
Summary
Multifunctional and innate ingredient which is consumable (Brinckmann & Bachinger, 2005). There are many serious issues regarding unlawful and lawful foods which are affecting Muslims in recent times. It can be produced from tubers like potato starch which is halal, cheapest and excellent (Jamróz et al, 2018). Gels may be defined as the intermediate form of matter between solid and liquid and show mechanical rigidity (Aguilera, 1992). They consist of polymer molecules crosslinked to form tangled and interconnected molecular network immersed in a liquid medium, which in food system is water (Oakenfull & Glicksman, 1987). Hydrocolloid gels are often referred to as “physical gels” (Phillips & Williams, 2000)
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