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Effect of triglycerides on gelatinisation and rheological properties of concentrated potato starch preparations
- Chiotelli, Eleni, Le Meste, Martine
- Food hydrocolloids 2003 v.17 no.5 pp. 629-639
- ambient temperature, breads, electron microscopy, electron paramagnetic resonance spectroscopy, firmness, gelatinization, heat treatment, lipid content, melting, potato starch, retrogradation, shortenings, starch granules, storage modulus, triolein
- The effect of triglycerides on gelatinisation and rheological properties of potato starch was studied by calorimetric and rheological measurements, microscopy and electron spin resonance. Samples contained 45 or 48% water (w/w, wb) and the lipid content ranged from 0 to 20% (g/100 g starch–water). The addition of triglycerides had no effect on gelatinisation process and rheological behaviour of starch during heating. Triolein seems to form a separated dispersed phase in the system which does not prevent the hydration and swelling of starch granules and the melting of ordered regions, in our studied conditions. A lower value of the storage modulus (G′) of starch preparations at ambient temperature was detected in the presence of triglycerides. Shortenings could diminish bread firmness by a lubricant effect, without modifying retrogradation of starch.