Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

Figure 2

Thermorheological features of aqueous dispersions of potato starch (30% ) roasted at 120°C for 8 h (RPS120-8), 190°C for 8 h (RPS190-8), and 230°C for 4 h (RPS230-4): (a) temperature sweep on heating (from 25 to 80°C at 1°C/min); (b) temperature sweep on cooling (from 80 to 25°C at 1°C/min); and (c) time sweep (at 25°C).

(a)

(b)

(c)