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Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order...
This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties of prepared pastes and gels. The esterification of retrograded starch allowed obtaining preparations with various degrees of substitution with residues of acetic (0.7–11.2 g/100 g) and adipic acids (0.1–0.3 g/100 g). Acetylation and crosslinking...
The aim of the study was to obtain soluble and extruded starch preparations from potato starch, then to subject them to roasting with phosphates and/or glycin as well as to assess the effect of the order of double chemical modifications on their properties. The soluble starch was prepared by Lintner method, whereas the extruded starch was obtained using a single-screw extruder at 140-160-180°C. The...
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