Effect of salts on textural, color, and rheological properties of potato starch gels

• Published in: Starch - Stärke Vol. 66; no. 1-2; pp. 149 - 156
• Main Authors: Chen, Yifang, Wang, Chenjie, Chang, Tong, Shi, Liu, Yang, Hong, Cui, Min
• Format: Journal Article
• Language: English; French; German
• Published: Weinheim Blackwell Publishing Ltd 01.01.2014; Wiley Subscription Services, Inc
• Subjects: Color; Food science; Iron; Potato starch; Rheology; Salt; Texture
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/star.201300041

The objective of this study was to determine effects of salts on textural, color, and rheological properties of potato starch gels. Sodium chloride, calcium chloride, and calcium lactate had no significant effect on textural properties of starch gels. However, gel strength was significantly increased by addition of copper sulfate, ferrous sulfate, potassium aluminum sulfate dodecahydrate, ferric sulfate, and ferric chloride, and decreased greatly by addition of ferric citrate. Effects of salts on the hardness of potato starch gels were similar to that on gel strength. The L* values of starch gels were reduced by adding sodium chloride, calcium chloride, calcium lactate, copper sulfate, ferrous sulfate, and ferric citrate. Potato starch suspensions with salts exhibited higher storage modulus (G′) and loss modulus (G″), except with 1% sodium chloride. Results showed that salts had significant effects on the textural, color, and rheological properties of potato starch gels.