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This study investigated the impact of swelling power and granule size on pasting of blends of potato starch (PS) and maize (MS) or waxy rice (WRS) starch. First, viscosity development of one starch in the blend was reduced by cross-linking it to such extent that no viscosity development was recorded with Rapid Visco Analyser at the used concentrations. This way the difference in swelling power between...
In many food applications, chemically modified starches outperform their native starch counterparts. Starch blends are interesting clean label alternatives with potential for the food industry. Here, potato starch was blended with regular rice, waxy rice, regular maize or waxy maize starch in different ratios (100:0, 75:25, 50:50, 25:75 and 0:100). To elucidate the factors determining pasting, different...
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