Improving the Pasting and Rheological Properties of Potato Starch Using Apple Pectin
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Abstract:
It is challenging to use potato starch in food processing due to its high viscosity, poor stability, and low shear resistance. In this study, potato starch was mixed with apple pectin to prepare starch-pectin mixtures with varying pectin mass fractions to investigate the effects of apple pectin on the pasting and rheological properties of potato flour. Addition of apple pectin significantly decreased the peak (from 4 400 to 849 cP), minimum (from 1 210 to 141 cP), final (from 1 639 to 941 cP), and breakdown (from 3 157 to 208 cP) viscosities of potato starch and increased its time of peak viscosity (from 4.93 to 9.71 min) and pasting temperature (from 65.15 ℃ to 68.87 ℃). In addition, apple pectin decreased the consistency coefficient K of potato starch (from 41.18 to 15.23 Pa•sn) and increased its flow behavior index (from 0.41 to 0.52) and shear resistance. In summary, potato starch-apple pectin mixtures have lower viscosity, higher thermal stability, better aging resistance, and greater shear resistance than pure potato starch. Therefore, apple pectin effectively improves the pasting and rheological properties of potato starch.
