The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Greta Adamczyk , Magdalena Krystyjan , Grażyna Jaworska


The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels
Author Greta Adamczyk - Uniwersytet Rzeszowski
Greta Adamczyk,,
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
, Grażyna Jaworska - Uniwersytet Rzeszowski
Grażyna Jaworska,,
Journal seriesPolymers, ISSN 2073-4360, (N/A 100 pkt)
Issue year2020
Publication size in sheets0.55
Article number321
Keywords in English starch; plant fiber; pasting properties; flow curves; anti-thixotropy and thixotropy
ASJC Classification1600 General Chemistry; 2507 Polymers and Plastics
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch of 02-03-2020
1,8 MB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.057; WoS Impact Factor: 2017 = 2.935 (2) - 2017=3.509 (5)
Citation count*
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?