RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches
RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches
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DOI：
10.1016/j.carbpol.2007.02.021
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发表时间：
2007-07-02
影响因子：
11.2
通讯作者：
Noda, T.
中科院分区：
文献类型：
--
作者：
Zaidul, I. S. M.;Norulaini, N. A. Nik;Noda, T.
进行了快速粘膜分析（RVA），以研究小麦粉和块茎淀粉混合物的粘贴特性，即马铃薯淀粉（PS），红薯淀粉（SPS），山药淀粉（YS）和木薯淀粉（CSAVA淀粉（CS），CS），CS），混合物中的淀粉为10-50％。在CS中观察到较低的磷和高淀粉含量，其次是Ys，SPS。和PS。对照小麦粉的峰值，分解，最终和挫折粘度低于对照PS，SPS，YS和CS的峰值粘度。小麦PS混合物的峰值粘度高于小麦-SP，小麦和小麦-CS的峰值粘度，因为磷的磷和PS的淀粉液含量较高，这会导致PS的肿胀高于SPS的肿胀。 YS和CS。随着混合物中PS，SPS和CS的淀粉含量的增加，分解粘度升高至最高50％，并且小麦混合物中的值倾向于降低。随着淀粉含量从10％增加到50％，小麦SP，小麦YS和小麦C的挫折粘度显着增加，而小麦PS的含量急剧下降，以50％的速度下降。这项工作的发现提供了证据，表明块茎淀粉可以用作某些基于小麦的产品中小麦粉的部分替代品。 （c）2007 Elsevier Ltd.保留所有权利。
Rapid visco analysis (RVA) was performed to study the pasting properties of mixtures of wheat flour and tuber starches, i.e., potato starch (PS), sweet potato starch (SPS), yam starch (YS), and cassava starch (CS), at 10-50% starch in the mixtures. Lower phosphorus and higher amylose contents were observed in CS, followed by YS, SPS; and PS. The peak, breakdown, final, and setback viscosities of the control wheat flour were lower than those of the control PS, SPS, YS, and CS. The peak viscosity of wheat-PS mixtures was higher than those of the wheat-SPS, wheat-YS, and wheat-CS because of the higher phosphorus and lower amylose content of PS, which resulted in higher swelling of PS than that of SPS, YS, and CS. The breakdown viscosities increased as the starch content of the PS, SPS, and CS in the mixtures increased to up to the 50%, and the values tended to decrease in the wheat-YS mixture. The setback viscosities of wheat SPS, wheat YS, and wheat-CS increased significantly as the starch content increased from 10% to 50%, and that of wheat-PS dropped dramatically at 50%. The findings in this work provide evidence that tuber starches could be used as a partial substitute for wheat flour in some wheat-based products. (c) 2007 Elsevier Ltd. All rights reserved.