Research Article
Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications
Table 3
Functional properties of native and fermented modified potato starches.
| Starch samples | WAC (g H2O/g starch) | WSI (g solids/100 g starch) | Gelatinization temperature (°C) | Dynamic viscosity (sec) |
| Native | 1.37 ± 0.11 | 1.22 ± 0.030 | 69.0 ± 0.9 | 28.03 ± 1.21 | AM-0.05 | 2.14 ± 0.12 | 6.97 ± 0.58 | 61.5 ± 1.2 | 4.58 ± 1.39 | AM-0.1 | 2.27 ± 0.28 | 8.64 ± 0.24 | 57.9 ± 0.6 | 3.44 ± 1.38 | AM-0.5 | 2.18 ± 0.22 | 5.30 ± 0.59 | 59.8 ± 1.0 | 3.96 ± 1.66 | AM-1 | 2.05 ± 0.30 | 2.79 ± 0.64 | 54.7 ± 1.5 | 4.55 ± 1.82 | Bl-0.05 | 2.08 ± 0.14 | 4.30 ± 0.51 | 55.1 ± 2.1 | 4.24 ± 1.53 | Bl-0.1 | 2.15 ± 0.12 | 3.38 ± 0.25 | 56.7 ± 1.7 | 4.11 ± 0.98 | Bl-0.5 | 1.97 ± 0.08 | 4.40 ± 0.65 | 57.6 ± 1.3 | 5.22 ± 2.02 | Bl-1 | 1.68 ± 0.14 | 7.39 ± 0.29 | 61.0 ± 1.9 | 4.69 ± 1.09 |
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