Abstract:
In industrial production, there are many applications of chemically modified starches. However, with the promotion of natural foods for consumers, the food industry is gradually using natural starch blends instead of chemical modification. By mixing different kinds of starch, the purpose of affecting the characteristics of starch can be achieved. The ratio of all the starch blends (potato starch, sweet potato starch, quinoa starch) in theory is based on single centroid design. The ratio of each starch ranges from 0% to 100%. The interaction between the starch granules is studied by plotting the surface response of the experimental and theoretical values. The thermal method of differential scanning calorimetry showed a different degree of decline in gelatinization temperatures (T0, TP and TC) relative to the theoretical value. However, the enthalpy of gelatinization increases with the proportion of potato starch. The ΔHR (enthalpy of retrogradation) and transition temperature of mixed starch blend both showed a downward trend. In particular, a single quinoa starch does not have a texture of fracturability but when the other two starches are added, the starch mixture has a fracturable texture. In addition, there is a significant difference in particle size, swelling capacity and amylose content between the starches in the mixture. These differences lead to additive effects in terms of thermal and pasting properties, rheological capacity and enzyme susceptibility on starch blends. Key words: potato starch, sweet potato starch, quinoa starch, granule size, amylose content, gelatinization.
