Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

Table 1

Pasting characteristics of native starch and blends with maltodextrins.

Sample	Pasting temperature (°C)	Peak viscosity (B.U.)	Temperature at peak viscosity (°C)	Viscosity at 96°C (B.U.)	Viscosity after 20 min at 96°C (B.U.)	Viscosity at 50°C (B.U.)	Viscosity after 10 min at 50°C (B.U.)
NS	65.8 ± 0.3	2285±15	93.3±0.3	2210±10	1340±0	1970±90	1925±0
NS/LSM 1	65.8±0.3	1875±5	96.0±0.0	1870±10	1320±10	2070±0	1980±0
NS/LSM 2	65.8±0.3	1635±5	96.0±0.0	1630±0	1180±0	1705±15	1705±15
NS/LSM 3	67.3±0.3	1515±5	96.0±0.0	1510±10	1150±20	1720±40	1710±30
NS/MSM 1	65.5±0.0	925±15	73.0±0.0	435±15	253±13	358±23	360±20
NS/MSM 2	65.8±0.3	650±10	72.8±0.0	175±5	90±0	120±0	140±0
NS/MSM 3	66.0±0.0	535±15	72.3±0.0	95±5	43±8	50±10	55±5
NS/HSM 1	65.8±0.3	1955±25	95.0±1.0	1945±15	1245±15	1765±65	1830±30
NS/HSM 2	66.0±0.0	1775±15	95.0±0.0	1765±15	1140±15	1595±15	1615±15
NS/HSM 3	66.0±0.0	1760±0	94.0±0.5	1750±0	1115±0	1555±5	1575±5
LSD0.05	0.5	33	1.0	26	26	125	56

Mean values from three repetitions ± standard deviation.
NS: native starch, NS/LSM: native starch/low-saccharified maltodextrin (1, 2, and 3 g/100 g), NS/MSM: native starch/medium-saccharified maltodextrin (1, 2, and 3 g/100 g), NS/HSM: native starch/high-saccharified maltodextrin (1, 2, and 3 g/100 g).
LSD: least significant differences.