ArticleFoods (Basel, Switzerland)2023
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 57 citations in OpenAlex.
- Article
- Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents.Food chemistry: X · 2026Article
- Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication.Ultrasonics sonochemistry · 2026Article
- Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Foods (Basel, Switzerland) · 2026Article
- Co-modification of corn flour byFrontiers in nutrition · 2026Article
- Differences in Hydration Behavior and Physicochemical Properties of Starches from Different Sorghum Varieties and Their Multiple Relationships.Foods (Basel, Switzerland) · 2025Article
- Synthesis of Jicama (Polymers · 2025Article
- Influence of Talc Substitution with Starches from Different Botanical Origins on Rheological and Absorption Properties of Stiff Zinc Oxide Paste Formulations.Pharmaceutics · 2025Article
- Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization.Journal of food science · 2025Article
- Hydrogen bond density and glass-transition temperature govern gelatinization and gel rheology in cereal and tuber starches.Current research in food science · 2025Article
- Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food chemistry: X · 2024Review
- Suitability of earlyFood chemistry: X · 2024Article
- Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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