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

<div>Influence of roasting conditions on the mechanical behaviour of the final potato starch gels (G<svg height="11.4859pt" id="M63" style="vertical-align:-0.04979992pt" version="1.1" viewbox="-0.0498162 -11.4361 3.89517 11.4859" width="3.89517pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.0091,0,0,-0.0091,0,-5.741)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z"></path></g></svg><sub>gel</sub> at 1 Hz, Pa) without (a) and with (b) removal of the soluble fraction after starch roasting.</div>

International Journal of Polymer Science

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Figure 4

Figure 4: Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions 