Three under-utilised sources of starch from the Andean region in Ecuador. Part II. Rheological characterisation

Abstract

The dynamic rheological behaviour of Arracacha xanthorriza (white carrot), Canna edulis (achira) and Oxalis tuberosa (oca) starch gels were studied in strain-sweep mode. The starch was diluted with water to cover particle volume fractions of 1–3. The starch suspensions were heated at 89 °C for 30 min, and their swelling power and amylose leaching were measured. C. edulis showed the highest swelling power and particle rigidity (the elastic modulus, G′, of a starch gel at a particle volume fraction of 1 is defined as rigidity), forming stronger gels than O. tuberosa and A. xanthorriza. Storage of the three starch gels at 4 °C showed that A. xanthorriza formed gels which were stable in G′ and phase angle for three days of storage. C. edulis and O. tuberosa gels kept at the same refrigeration conditions showed a high increase in G′ during the first day of storage. A decrease in pH from 6.5 to 4.0 produced a loss of structure in the three starch gels, as was showed by the reduction of G′. Storage at freezing temperature (−20 °C) produced higher changes in G′ than refrigeration conditions. There was a rapid formation of an elastic structure in C. edulis and O. tuberosa starch gels on the first day of storage in both refrigeration and freezing conditions.