Functional properties of corn, banana and potato starch blends.
作者： Luis A Bello-Pérez , Karina Meza-León , Silvia Contreras-Ramos , Octavio Paredes-Lopez , None
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摘要: Potato, corn and banana starches were blended in various combinations ratios. Stability clarity, freeze-thaw stability, water retention capacity apparent viscosity of the pastes (prepared with a hydrothermic treatment using 100 degrees C for 30 min) evaluated. In general, samples stored at room temperature (28 C) presented stability as well low retrogradation rate. However, 4 propagation maturation crystals amylopectin component favored, increasing sample retrogradation. A synergistic effect was shown some starch blends. The blends had poor to cycle, but high synergestic capacity. Potato:banana corn:potato showed during 30-min test.
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