Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

dc.contributor.authorAktaş, Nesimi
dc.contributor.authorGerçekaslan, Kamil Emre
dc.contributor.departmentZiraat Fakültesitr_TR
dc.date.accessioned2021-09-28T11:27:38Z
dc.date.available2021-09-28T11:27:38Z
dc.date.issued2019-09-05
dc.description.abstractThe freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (To), peak (Tp) and endset (Te) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied.tr_TR
dc.identifier.endpage289tr_TR
dc.identifier.issn/e-issn2148-9297
dc.identifier.issue3tr_TR
dc.identifier.startpage281tr_TR
dc.identifier.urihttps://doi.org/10.15832/ankutbd.426252tr_TR
dc.identifier.urihttp://hdl.handle.net/20.500.12575/74996
dc.identifier.volume25tr_TR
dc.language.isoentr_TR
dc.publisherAnkara Üniversitesitr_TR
dc.relation.isversionof10.15832/ankutbd.426252tr_TR
dc.relation.journalTarım Bilimleri Dergisitr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıtr_TR
dc.subjectUnfreezable watertr_TR
dc.subjectWheat-potato starchtr_TR
dc.subjectPhysical modificationstr_TR
dc.titleEffect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starchestr_TR
dc.typeArticletr_TR

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