Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were det...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/7642041 |
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| author | Mariusz Witczak Zofia Smółka Teresa Witczak Anna Stępień Agata Bednarz |
| author_facet | Mariusz Witczak Zofia Smółka Teresa Witczak Anna Stępień Agata Bednarz |
| author_sort | Mariusz Witczak |
| collection | DOAJ |
| description | The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening. |
| format | Article |
| id | doaj-art-ca6050dc7e284250b7589bf60d114cf2 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-ca6050dc7e284250b7589bf60d114cf22025-02-03T01:05:18ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/76420417642041Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato StarchMariusz Witczak0Zofia Smółka1Teresa Witczak2Anna Stępień3Agata Bednarz4Department of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, PolandDepartment of Engineering and Machinery for Food Industry, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, PolandThe objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.http://dx.doi.org/10.1155/2020/7642041 |
| spellingShingle | Mariusz Witczak Zofia Smółka Teresa Witczak Anna Stępień Agata Bednarz Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch International Journal of Food Science |
| title | Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch |
| title_full | Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch |
| title_fullStr | Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch |
| title_full_unstemmed | Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch |
| title_short | Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch |
| title_sort | influence of replacement part of starch with inulin on the rheological properties of pastes and gels based on potato starch |
| url | http://dx.doi.org/10.1155/2020/7642041 |
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