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Effect of salts on textural, color, and rheological properties of potato starch gels
Author(s) -
Chen Yifang,
Wang Chenjie,
Chang Tong,
Shi Liu,
Yang Hong,
Cui Min
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300041
Subject(s) - ferric , chemistry , ferrous , starch , calcium , sulfate , potato starch , chloride , sodium , nuclear chemistry , rheology , inorganic chemistry , potassium , food science , organic chemistry , materials science , composite material
The objective of this study was to determine effects of salts on textural, color, and rheological properties of potato starch gels. Sodium chloride, calcium chloride, and calcium lactate had no significant effect on textural properties of starch gels. However, gel strength was significantly increased by addition of copper sulfate, ferrous sulfate, potassium aluminum sulfate dodecahydrate, ferric sulfate, and ferric chloride, and decreased greatly by addition of ferric citrate. Effects of salts on the hardness of potato starch gels were similar to that on gel strength. The L* values of starch gels were reduced by adding sodium chloride, calcium chloride, calcium lactate, copper sulfate, ferrous sulfate, and ferric citrate. Potato starch suspensions with salts exhibited higher storage modulus (G′) and loss modulus (G″), except with 1% sodium chloride. Results showed that salts had significant effects on the textural, color, and rheological properties of potato starch gels.