Effect of salts on textural, color, and rheological properties of potato starch gels
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 increase...
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Published in | Starch - Stärke Vol. 66; no. 1-2; pp. 149 - 156 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English French German |
Published |
Weinheim
Blackwell Publishing Ltd
01.01.2014
Wiley Subscription Services, Inc |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | National Natural Science Foundation, China - No. 31172294 istex:EF98C51007BCC82F1D7A6C0BB2B57CFA3D1F2C67 ArticleID:STAR201300041 ark:/67375/WNG-TRZQ5NF1-N Fundamental Research Funds for the Central Universities (Project 2011PY036) |
ISSN: | 0038-9056 1521-379X |
DOI: | 10.1002/star.201300041 |