Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions

Effects of high-pressure (HP) treatment on the rheological, thermal and dielectric properties of the four selected starch dispersions (two modified starches, one native and one resistant) were evaluated. Differential scanning calorimetry (DSC) and oscillatory rheometry were employed to assess the extent of starch gelatinization and the developed gel rigidity (G′) of starch gels after HP treatment. It was observed that starch dispersions gelatinized completely at 500 MPa with a 30-min holding time. The HP-treated starch samples exhibited predominantly solid-like (G′ > G″) behavior except for the resistant starch. Pressure-induced gel rigidity differed significantly among starch samples. The G′ of starch gels increased with the pressure (400–600 MPa) in the studied frequency range (0.1–10 Hz) except for the native starch where a marginal decrease was recorded at similar condition. The holding time (15–30 min) and concentration (20–25% w/w) significantly attributed towards gel rigidity of starch samples. Measurement of dielectric properties of HP-treated samples over the frequency range 450–4450 MHz indicated differences in the dielectric constant (ɛ′), loss factor (ɛ″) and penetration depth among starch gels. Pressure did not show any effect on dielectric property of the resistant starch sample. Power penetration depth decreased significantly with frequency and with the pressure.