Physicochemical properties of potato starch, sweet potato starch and quinoa starch blends

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dc.contributor.advisor Zhu, F en
dc.contributor.author Hua, Yeying en
dc.date.accessioned 2019-07-19T03:36:54Z en
dc.date.issued 2019 en
dc.identifier.uri http://hdl.handle.net/2292/47398 en
dc.description Full Text is available to authenticated members of The University of Auckland only. en
dc.description.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. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99265168813902091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Full Text is available to authenticated members of The University of Auckland only. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ en
dc.title Physicochemical properties of potato starch, sweet potato starch and quinoa starch blends en
dc.type Thesis en
thesis.degree.discipline Food Science en
thesis.degree.grantor The University of Auckland en
thesis.degree.level Masters en
dc.rights.holder Copyright: The author en
pubs.elements-id 776978 en
pubs.record-created-at-source-date 2019-07-19 en


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http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-sa/3.0/nz/

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