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

页码：10 / 20

页数：10

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