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

Table 1

Proximate physicochemical features of tested potato starch (PS) (30% ) roasted at different temperatures (120, 150, 170, 190, 210, and 230°C) for the time corresponding to the highest solubility values for each tested roasting temperature. The corresponding gelatinization peak temperature () is also displayed.

	PS	RPS120-8	RPS150-8	RPS170-8	RPS190-8	RPS210-6	RPS230-4
Roasting temperature	—	120	150	170	190	210	230
Roasting time, h	—	8	8	8	8	6	4
Initial moisture content, % d.b.	6.1 ± 0.8^a	7.1 ± 1.0^a	6.8 ± 1.3^a	6.6 ± 1.2^a	5.8 ± 0.6^a	5.5 ± 0.9^a	5.3 ± 1.2^a
Total starch content, % d.b.	98.7 ± 0.5^a	97.4 ± 0.4^b	97.1 ± 0.5^b	96.7 ± 0.5^b	93.5 ± 0.2^c	92.8 ± 0.4^c,d	92.4 ± 0.3^d
Apparent amylose content, %	21.6 ± 0.4^d	23.4 ± 0.3^c	23.6 ± 0.2^c	23.2 ± 0.4^c	29.3 ± 0.5^b	29.7 ± 0.3^a,b	30.6 ± 0.3^a
Damaged starch level, %	2.9 ± 0.6^a	2.9 ± 0.5^a	2.9 ± 0.5^a	3.0 ± 0.7^a	3.5 ± 0.4^a	3.7 ± 0.6^a	3.8 ± 0.5^a
Damaged/total starch, %	0.029 ± 0.003^b	0.030 ± 0.002^b	0.030 ± 0.002^b	0.031 ± 0.002^b	0.037 ± 0.001^a	0.040 ± 0.002^a	0.041 ± 0.002^a
Crystallinity level (30 days), %	22.6 ± 0.9^a	15.1 ± 0.2^b,C	14.6 ± 0.3^b	14.9 ± 0.3^b,C	6.7 ± 0.3^c,C	5.4 ± 0.1^c,d	5.3 ± 0.4^d,C
0 day	—	17.7 ± 0.4^a,B	—	17.2 ± 0.2^a,B	10.4 ± 0.2^b,B	—	9.8 ± 0.1^c,B
1 day	—	16.2 ± 0.2^a,A	—	16.2 ± 0.4^a,A	9.5 ± 0.2^b,A	—	8.6 ± 0.3^c,A
3 days		15.2 ± 0.3^a,C	—	15.1 ± 0.5^a,C	6.9 ± 0.3^b,C	—	6.1 ± 0.3^c,C
(°C)	56.2 ± 0.5^a	50.5 ± 0.4^b	50.1 ± 0.3^b	49.6 ± 0.3^b	40.1 ± 0.4^c	39.9 ± 0.1^c	39.7 ± 0.3^c

Data are presented as mean ± standard deviation. Data values in a row with different superscript letters are significantly different at the level. Time-crystallinity dependence: measures were performed at different time periods after roasting processing. In this particular case, the significance was evaluated in columns and indicated with different ANOVA superscripts (u, v, and w).