Title of article
Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
Author/Authors
Witczak, Mariusz Department of Engineering and Machinery for Food Industry - University of Agriculture in Krakow - Balicka 122 Str. - 30-149 Kraków, Poland , Smółka, Zofia Department of Engineering and Machinery for Food Industry - University of Agriculture in Krakow - Balicka 122 Str. - 30-149 Kraków, Poland , Witczak, Teresa Department of Engineering and Machinery for Food Industry - University of Agriculture in Krakow - Balicka 122 Str. - 30-149 Kraków, Poland , Stępień, Anna Department of Engineering and Machinery for Food Industry - University of Agriculture in Krakow - Balicka 122 Str. - 30-149 Kraków, Poland , Bednarz, Agata Department of Engineering and Machinery for Food Industry - University of Agriculture in Krakow - Balicka 122 Str. - 30-149 Kraków, Poland
Pages
11
From page
1
To page
11
Abstract
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.
Keywords
Influence , Replacement Part , Inulin , Rheological Properties , Pastes , Gels , Potato Starch
Journal title
International Journal of Food Science
Serial Year
2020
Record number
2592401
Link To Document