Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a...

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Bibliographic Details
Main Authors:	María D. Torres, Francisco Chenlo, Ramón Moreira
Format:	Article
Language:	English
Published:	Hindawi Limited 2018-01-01
Series:	International Journal of Polymer Science
Online Access:	http://dx.doi.org/10.1155/2018/7606359

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