Potato Starch Blends Research Articles

Comparison of the Thermal and Rheological Properties of Frontière Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems

AbstractGluten‐free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten‐free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten‐free bakery products.

Physical Properties and Biodegradability Evaluation of Vulcanized Epoxidized Natural Rubber/Thermoplastic Potato Starch Blends.

The sustainable material-thermoplastic potato starch (TPS)-was blended with modified natural rubber-epoxidized natural rubber (ENR). The poor mechanical properties of the ENR/TPS blends limited the application. Sulfur vulcanization is a common and economical method to improve the mechanical properties in the rubber industry. To fully understand the relationship between vulcanization systems and ENR/TPS blends and the sustainability of the developed material, the effects of a vulcanization accelerator (N-cyclohexylbenzothiazole-2-sulphenamide (CBS), 2-mercaptobenzothiazole (MBT), N-tert-butylbenzothiazole-2-sulphenamide (TBBS)) and a system type (conventional vulcanization (CV), semi-efficient vulcanization (SEV) and efficient vulcanization (EV)) on curing characteristics, mechanical and thermal properties, water absorption and biodegradability were systematically evaluated. The results indicate that vulcanization significantly improves the mechanical properties of ENR/TPS blends. The performance optimization of the CBS-CV vulcanization system is the best for improving the mechanical properties and reducing the water absorption. The CBS-CV curing system makes ENR/TPS less biodegradable (12-56% of mass loss) than other accelerators and systems. TBBS-CV makes the material more biodegradable (18-66% of mass loss). The low rubber content enables the rapid biodegradation of the vulcanized blend. This has implications for research on sustainable materials. The material can be applied for eco-friendly packaging and agricultural films, etc. The investigation on performance by using common accelerators and systems provides ideas for industries and research.

The characterization of structural, thermal, pasting and gel properties of the blends of laccase- and tyrosinase-treated potato protein and starch

Potato protein (PP) was modified with laccase or tyrosinase to obtain covalent cross-linking structures, and then the blends of native/enzyme-treated protein and potato starch (PS) with different ratios were prepared. The FT-IR results suggested the interactions between protein and starch strengthened after enzyme treatment. The relative crystalline raised to 26–29% after the protein mixing with starch. The thermal degradation temperatures of the blends of enzyme-treated protein and PS (296.71–312.91 °C) were apparently lower than that of the blends of PP:PS (312.31–312.76 °C). Compared to the blends of PP:PS, the peak viscosity, trough viscosity and final viscosity of the blends of enzyme-treated protein and PS decreased by 12.7–41.1%. The blends of enzyme-treated protein and PS had a lower storage modulus than native blends. The outcome would provide a view on the theoretical basis of interactions between protein and starch in exploring favorable potato staple foods.

Feasibility of Using Carvacrol/Starch Edible Coatings to Improve the Quality of Paipa Cheese.

Paipa cheese is the only Colombian semi-ripened cheese with protected geographical indication. In the current work, the effect of applying starch coatings carrying carvacrol on Paipa cheeses was analyzed. Coatings were prepared based on blends of potato starch (2 g/100 g), carvacrol (0.1 g/100 g), polysorbate 80, glycerol, and water and applied to the cheese’s surface by brushing. Uncoated cheeses were also analyzed for comparison. Moreover, films were prepared and characterized in terms of their moisture content, water vapor permeability, mechanical properties, transparency, water solubility, swelling (%), and antioxidant activity. Carvacrol/starch films showed a slight decrease in their water solubility and Young’s modulus, while not significant changes were observed in water vapor permeability, moisture content, transparency, and swelling behavior, in comparison with the starch films. After application on the Paipa cheeses, the carvacrol/starch coatings enhanced the brightness of the cheeses without causing significant changes in water activity, moisture content, color attributes, and mesophilic aerobic bacteria and molds/yeasts count. Moreover, edible coatings have a significant effect on the hardness, the gumminess, the springiness, and the chewiness of the Paipa cheese. Coated cheeses were better preserved at day 60 of storage because they did not show changes in their lightness, hardness, and springiness.

Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content

SummaryThis study characterised the textural and rheological behaviour of blends of rice (waxy, low‐ and high‐amylose) and potato (waxy and normal) starch. Blends of potato starch with rice starch in the ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 were tested. Addition of rice starch (except high‐amylose rice starch) greatly increased the swelling of rice–potato starch mixtures. Addition of rice starch decreased gel firmness for most starch mixtures and increased gel adhesiveness for blends containing waxy potato starch. For rheological measurements, storage modulus was much higher than loss modulus of blends, indicating solid‐like behaviour. Starch blends with 20%/40% proportion of rice starch showed a greater thickening effect, whereas with further increase in rice starch proportion, a pseudoplastic, shear‐thinning behaviour was observed. This study may provide a basis to develop blends of potato and rice starch for potato noodle production without use of chemical additives.

Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) starch. First, viscosity development of one starch in the blend was reduced by cross-linking it to such extent that no viscosity development was recorded with Rapid Visco Analyser at the used concentrations. This way the difference in swelling power between the starches in a blend was changed. Comparison of the pasting profiles of blends of cross-linked PS and WRS or MS with those of blends of only native starch, showed that cross-linked PS contributes to viscosity development when another starch is present by increasing the total solid content and binding some of the available water. This was also observed for blends of PS and cross-linked WRS and MS. In a second approach, the impact of granule size was investigated by size fractionation of PS into PSsmall, PSmedium and PSlarge and by blending these fractions with WRS. PSsmall had lower amylose and higher phosphorus contents, a higher swelling power and lower carbohydrate leaching than PSmedium and PSlarge. All fractions had similar pasting properties. Peak, minimum and end viscosities were higher for blends of WRS with PSsmall than for those with PSmedium or PSlarge. This is probably due to the higher swelling power and higher rigidity (due to its lower granule size) of PSsmall.

Morphology and mechanical properties of poly(butylene adipate-co-terephthalate)/potato starch blends in the presence of synthesized reactive compatibilizer or modified poly(butylene adipate-co-terephthalate)

The biodegradable poly(butylene adipate-co-terephthalate)(PBAT)/thermoplastic starch (TPS) composite has received considerable attention because of the environmental concerns raised by solid waste disposal. However, the application of PBAT/TPS blends was limited due to the poor mechanical properties originating from the incompatibility between PBAT and TPS. In this work, two approaches were developed to improve the mechanical properties of PBAT/TPS blends. One approach is to use compatibilizers, including the synthesized reactive compatibilizer – a styrene–maleic anhydride–glycidyl methacrylate (SMG) terpolymer, and the commercial compatibilizer (Joncryl-ADR-4368). The chemical structures of SMG were analyzed with 1H NMR and FT-IR. The other approach is to use the modified PBAT (M-PBAT) to replace part of PBAT in the PBAT/TPS blends. M-PBATs with higher molecular weight were obtained via reactive extrusion of PBAT in the presence of a chain extender. The better dispersion of TPS in PBAT was observed in SEM images when using M-PBAT, leading to the higher tensile strength and elongation at break of PBAT/TPS blends. However, the elongation at break decreased in the presence of compatibilizer (SMG or 4368), though the tensile strength remained in a similar level or slightly higher. Overall, the tensile strength and the elongation at break of the resulting biodegradable PBAT/M-PBAT/TPS blends (TPS=40wt%) were above 27.0MPa and 500%, respectively, which is promising for various applications, including packaging and agricultural mulching films.

Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut

aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).

Effects of plasticizer/cross-linker on the mechanical and thermal properties of starch/PVA blends

Biodegradable blends of potato starch and polyvinyl alcohol were prepared by solution casting method. Citric acid was employed to introduce the plasticizing effect into the starch materials. Glutaraldehyde as cross-linker was used to enhance the properties of the blend films. Cross-linking is a common method to improve the strength and stability of starch products. The effects of citric acid and glutaraldehyde on the mechanical properties, thermal properties and swelling degree were investigated. The prepared films were measured for their antibacterial activities and biodegradability. The blend samples were characterized by the thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and FTIR analysis techniques. From the mechanical properties study, it was analyzed that the blend films showed improvement in their tensile strength after cross-linking with glutaraldehyde. The SEM micrographs indicated that the blend films were smooth without any cracks, pores and were well cross-linked. The TGA curves showed that there was an increase in the thermal stability of the blend films after cross-linking as compared to uncross-linked blend films. The prepared films showed good antibacterial properties against Gam-positive and Gram-negative bacteria. The biodegradability of the blends was determined by placing the samples in compost soil for different time intervals and were found to be biodegradable in nature.

Pasting properties of blends of potato, rice and maize starches

In many food applications, chemically modified starches outperform their native starch counterparts. Starch blends are interesting clean label alternatives with potential for the food industry. Here, potato starch was blended with regular rice, waxy rice, regular maize or waxy maize starch in different ratios (100:0, 75:25, 50:50, 25:75 and 0:100). To elucidate the factors determining pasting, different total starch concentrations were used and swelling power and carbohydrate leaching were determined. During pasting, the starches in the blends impacted each other. Peak viscosities of the blends were lower than expected, especially at lower total starch concentrations (<6.0%) due to reduced swelling in the blend. At higher starch concentrations (>6.0%), the relation between peak viscosity and the percentage of a given starch in a blend was rather linear. Under such conditions, viscosity development is determined by granule rigidity rather than by swelling power. Minimum and end viscosities of the blends were intermediate between those of the individual starches at lower total starch concentrations. In contrast, at higher concentrations, minimum and end viscosities were as high as or even higher than the readings for potato starch, especially for blends of potato starch with rice or maize starch. Probably, reduced swelling led to a more conserved granular integrity during cooling which, along with interactions between leached molecules, can contribute to viscosity development. These results indicate that pasting of starch blends does not only depend on the individual starches and the blend composition, but also on the total starch concentration.

Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut

aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p&lt;0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p&lt;0.05).

Sweet potato/potato starch and Abelmoschus esculentus‐gum blends: Thermal and textural properties

AbstractThe effect of Abelmoschus esculentus gum, known as okra, on potato and sweet potato starches pasting, rheological, and textural properties were studied using rapid visco analyzer, Brookfield rheometer, and texture analyzer, respectively. Blends of 5, 10, and 15% okra gum (OE) based on starch were prepared by dry mixing or at 60% moisture content prior testing, where 0% is the control. Significant drop in the peak viscosity of potato starch in a nonlinear form was observed. The effect of wet mixing appeared to be more pronounced for potato starch. Sweet potato starch exhibited greater setback due to higher amylose content. The shear stress/shear rate was fitted into power law, where the flow behavior index (n) was n &lt; 1 signifying pseudoplasticity, where the consistency coefficient (K) decreased in the presence of (OE) indicating lower viscosity. The data was also fitted into Arrhenius equation to determine the effect of temperature on the activation energy (Ea), where higher Ea was recorded for potato starch blends and lower for sweet potato starch. Higher gel hardness was noted for both control starches compared to the blends as well as springiness, gumminess, and chewiness, except for the adhesiveness and cohesiveness of potato starch.

Application of extrusion-cooking for processing of thermoplastic starch (TPS)

Thermoplastic starch (TPS) as fully biodegradable biopolymer appeared to be one of the most useful and promising materials for packaging purpose. To obtain TPS thermal and mechanical processing should disrupt semi-crystalline starch granules. As the melting temperature of pure starch is substantially higher than its decomposition temperature, there is a necessity to use plasticizers, e.g. a glycerol.Various blends of potato starch mixed with glycerol were extrusion-cooked to obtain different range of TPS pellets, then processed using film blowing and injection molding techniques. Starch modification under high temperature, glass transition temperature, visco-elastic properties of TPS samples (DMTA), the storage modulus E′ and loss modulus E″ were evaluated for several frequencies. The mechanical properties, the texture and the structure of the obtained materials were measured using standard methods.

Dynamic rheological properties of rice flour‐starch blends

AbstractThe dynamic rheological properties of blends of rice flour (RF) with six different commercial starches (sweet potato starch, potato starch, tapioca starch, waxy corn starch, hydroxypropylated potato starch, and hydroxypropylated tapioca starch) were evaluated. The magnitudes of storage modulus (G′) of all blend samples were higher than those of loss modulus (G′′) over most of the frequency range (0.63–62.8 rad · s−1). In general, the dynamic moduli results of all blend samples showed that changes in G′ values were relatively greater than changes in G″ values after adding the starches when compared to RF. tan δ (ratio of G′′/G′) values (0.21–0.22) of the RF‐potato starch and RF‐hydroxypropylated potato starch blends were much lower than those (0.25–0.33) of other blends and RF, indicating that there is a more pronounced synergistic effect on the elastic properties of RF‐starch blend systems in the presence of potato starches.

Preliminary study into the production of non‐wheat bread from acha (Digitaria exilis)

PurposeThis paper seeks to examine the production of wheatless bread from acha flour and to determine consumer acceptability of the product.Design/methodology/approachWheatless bread was baked from acha (Digitaria exilis) and Irish potato starch blends of 80:20 respectively with varying (1‐4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability.FindingsThe addition of CMC gave an increase in LV of 40.0 per cent in acha bread (AB) with 1 per cent CMC to 59.5 per cent in AB with 4 per cent CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (p &lt; 0.05) between AB without CMC, AB with 1‐3 per cent CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (p &lt; 0.05). However, there was no significant difference between the AB with 4 per cent CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4 per cent CMC compared favourably with wheat bread in sensory characteristics.Research limitations/implicationsThis work was a preliminary work to determine the possibility of producing bread with acha. Further research will investigate the functional and nutritional qualities of AB with 4 per cent CMC found to be comparable with wheat bread.Practical implicationsThe study demonstrated the possibility of producing AB using CMC.Originality/valueAcha has been identified as a major food for diabetic patients in Nigeria by medical practitioners. The AB developed will be of great benefit to countless diabetic patients in Nigeria.

Effect of Potato Starch Properties on Instant Noodle Quality in Wheat Flour and Potato Starch Blends

AbstractThe properties of potato starch and their effect on the quality of Chinese‐style alkaline instant noodles made from wheat flour and potato starch blends were investigated. Starches were extracted from nine potato cultivars, and the phosphorus content of these starches was analyzed together with the median granule size and pasting and gelatinization properties. Instant noodles were manufactured using mixtures of wheat flour and these potato starches. A Rheoner instrument was used to evaluate three textural parameters, namely, the breaking force (BF), breaking energy (BE), and ratio of the breaking force to the breaking deformation (BF/BD), of instant noodles cooked by immersing into boiling water for 3 and 7 min. The phosphorus content, peak viscosity, and breakdown were significantly and positively correlated with the BF of the noodles cooked for 3 min and did not significantly correlate with that of those cooked for 7 min. Other quality parameters of potato starch did not affect the BF significantly. Other textural parameters of instant noodle quality, such as the BE and BF/BD, did not significantly correlate with any of the quality parameters of potato starch. The findings obtained with the use of wheat flour and potato starch blends suggest that phosphate, which is thought to enhance starch viscosity of potato starch, is important for making instant noodles with favorable texture in hardness.

Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends

The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pasting properties, differential scanning calorimetry (DSC) gelatinization properties, and gel firmness, were differed significantly among the starch samples tested. Korean-style cold noodles were prepared from wheat flour : potato starch (1 : 1) blended flours with alkali and salt solution using a specific wheat flour and one of the 8 potato starches. Variations were observed in the textural properties of the cooked noodles were measured with a rheoner for each of the starch samples used. The phosphorus and amylose content, RVA pasting properties, DSC gelatinization properties, and gel firmness did not affect the elasticity of the noodles. In contrast, the granule size was seen as the most important factor for determining the elasticity of the cold noodles, and Konafubuki, Irish Cobbler, Kitamurasaki, and Toyoshiro starches with relatively small granule size appeared to be desirable for making cold noodles. The firmness of the noodles was not affected by any of the potato starch properties.

Thermal reactions of starch with proteogenic amino acids

Thermolysis of 1:1 (mole/mole) blends of potato starch (PS) with 1 of 13 proteogenic amino acids (AA) was carried out. Thermolysis was monitored thermogravimetrically (TGA) with involvement of differential thermogravimetry (DTGA) and calorimetrically (differential scanning calorimetry, DSC). Resulting dextrins were characterised with pH of their aqueous solutions, IR spectra and nitrogen content. In the blends of alanine (Ala), aspartic acid (Asp), glutamic acid (Glu), glycine (Gly), isoleucine (Ile), threonine (Thr), and valine (Val) with starch (PS) esterification predominated. Arginine (Arg), histidine (His), and phenylalanine (Phe) reacted with PS preferably with involvement of their amino groups. In the blends with proline (Pro) and leucine (Leu), PS reacted with decomposition products of these acids.

Permeation of carbon dioxide and water vapour in plasticized poly(vinylchloride)-starch blends: anomalous behaviour

A method is presented for studying anomalies in the diffusion of gases and vapours in dense polymer films in the transient regime. It was applied to the diffusion of CO 2 and water vapour in plasticized-poly (vinylchloride)(PVC)-potato-starch blends. The apparent diffusion coefficient of CO 2 in plasticized PVC remains constant in the transient regime, while that of water vapour first increases, passes through a maximum and then finally decreases to a constant value. The anomalous process observed for water vapour permeation in the transient regime can be explained by the interaction between the diisooctylphthalate (DIOP) plasticizer and the deformation of the polymer network due to stresses generated by the starch particles swelling. For water vapour in the stationary regime, the diffusion coefficient decreases and sorption coefficient increases when the starch content increases. There is a strong increase in both sorption and diffusion coefficients when pure PVC is replaced by DIOP-plasticized PVC.