Physicochemical characteristics of stored gels from starch blends

摘要: Abstract Starch blends are widely used in food industry for several purposes, e.g. to reduce the retrogradation, maintain soft texture of some product and develop different materials like microcapsules or biodegradable films. The aim this work was study reorganization amylopectin gels from amaranth (AmS) achira (AS) starch stored at 4 °C during 21 days. hardness, thermal properties, crystallinity morphology were assessed. During first 14 storage days, structural rearrangement mainly due long chains AS, limiting recrystallization modifying retrogradation process starches. structure formed after gelatinization along with fine resulted a lower extent when compared native These could be systems where decrease is crucial textural quality properties.