Effect of Preparation Conditions and Starch/Xanthan Concentration on Gelation Process of Potato Starch Systems

摘要: Abstract The rheological properties of starch gels prepared by mixing and xanthan at different concentrations temperatures, were investigated. Potato suspensions concentrations: 10–15%, gums 0.1% 0.3% separately 75°C 90°C successively mixed. gel‐cure behavior these mixtures was studied performing large deformation experiments oscillatory shear tests during a period 24 h. Both yield stress apparent Young's modulus mainly influenced the time gel aging concentration. Temperature preparation concentration, had less pronounced effects on overall rheology. Similar observations made experiments. Increase in concentration resulted changes for all G′ G″values (greater values). Xanthan addition accelerated setting but it not its further structure building. This especially evident where similar va...