A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

被引：0
|
作者：
Porwal O. [1 ]
Malviya R. [2 ]
Ameen M.S.M. [1 ]
Anwar E.T. [1 ]
Sharma A. [2 ]
机构：
[1] Department of Pharmacy, Tishk International University, Kurdistan, Erbil
[2] Department of Pharmacy, School of Medical and Allied Sciences, Galgotias University, Plot No. 02, Sector 17-A, Gautam Buddha Nagar, Uttar Pradesh, Greater Noida
来源：
Current Materials Science | 2022年 / 15卷 / 01期
关键词：
polysaccharide; potato starch; Rheology; starch; thermal properties; viscosity;
D O I：
10.2174/2666145414666210521214130
中图分类号：
学科分类号：
摘要：
Aim: The article aims to describe the rheological behavior of potato starch with reference to different parameters. Methods: Various search engines, such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for literature survey. Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity. Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products. © 2022 Bentham Science Publishers.
引用
收藏
页码：10 / 20
页数：10
相关论文
共 50 条
  • [31] Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch
    Hussain, Shahzad
    Mohamed, Abdellatif A.
    Alamri, Mohamed Saleh
    Ibraheem, Mohamed A.
    Qasem, Akram A. Abdo
    Shahzad, Syed Ali
    Ababtain, Ibrahim A.
    FOODS, 2020, 9 (07)
  • [32] The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
    Lu, Zhan-Hui
    Donner, Elizabeth
    Yada, Rickey Y.
    Liu, Qiang
    FOOD CHEMISTRY, 2012, 133 (04) : 1214 - 1221
  • [33] Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch
    Won, Chuin
    Jin, Yong Ik
    Chang, Dong-Chil
    Kim, Misook
    Lee, Youngseung
    Ganesan, Palanivel
    Lee, Yun-Kyung
    Chang, Yoon Hyuk
    FOOD SCIENCE AND TECHNOLOGY, 2017, 37 (02): : 321 - 327
  • [34] Morphological, thermal, rheological and retrogradation properties of potato starch fractions varying in granule size
    Singh, N
    Kaur, L
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (10) : 1241 - 1252
  • [35] Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams
    Pycia, Karolina
    Juszczak, Leslaw
    Galkowska, Dorota
    STARCH-STARKE, 2016, 68 (7-8): : 611 - 620
  • [36] Rheological properties of sweet potato starch-date syrup gel
    Mohamed, Abdellatif Abdelhakim
    Alamri, Mohammed Salih
    Hussain, Shahzad
    Ibraheem, Mohamed AbduRabu
    Qasem, Akram Abdo
    FOOD SCIENCE AND TECHNOLOGY, 2019, 39 (04): : 1030 - 1039
  • [37] The Thermal Stability and Rheological Properties of Alkylated Carboxymethyl Starch
    Zhang, Hongkui
    Xu, Cheng
    Lu, Yuting
    Wang, Yuanhao
    Tan, Fengzhi
    Li, Yuan
    JOURNAL OF MACROMOLECULAR SCIENCE PART B-PHYSICS, 2017, 56 (08): : 595 - 607
  • [38] Thermal and Rheological Properties of Breadfruit Starch
    Wang, Xueyu
    Chen, Ling
    Li, Xiaoxi
    Xie, Fengwei
    Liu, Hongshen
    Yu, Long
    JOURNAL OF FOOD SCIENCE, 2011, 76 (01) : E55 - E61
  • [39] Rheological properties of corn, potato and tapioca starch hydrolysates
    Sangeeta, Mishra
    Rai, T.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2008, 45 (05): : 406 - 411
  • [40] Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch
    Wang, Wei
    Zhou, Hongxian
    Yang, Hong
    Cui, Min
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (09): : 3624 - 3631
12345