The impact of pressure and temperature on the behavior of potato starch and wheat starch were explored by varying the temperature from 95 to 135oC while exerting pressure that ranges between 0 and 12 MPa. The pasting properties of wheat and potato starch were evaluated using a Discovery Hybrid Rheometer DHR-3 that was equipped with a pressure cell. The presence of pressure, stabilized the hot paste viscosity and final viscosity in both starches; whereby temperature significantly decreased the values of both properties. Pressure had no effect on setback in both starches. Wheat and Potato starch displayed an increase in breakdown, peak viscosity, and a decrease in peak time. The presence of phosphate groups and higher amylose content in potato starch played a major role in the different pasting properties with wheat starch. Temperature had more damaging effects on the pasting properties of starch, while pressure stabilized it.
Description:
Thesis. M.S. American University of Beirut. Department of Nutrition and Food Sciences, 2018. ST:6804.$Advisor : Dr. Mohammad Abiad, Associate Professor, Nutrition and Food Sciences ; Members of Committee : Dr. Ammar Olabi, Professor, Nutrition and Food Sciences ; Dr. Digambara Patra, Associate Professor, Chemistry.
Includes bibliographical references (leaves 46-51)
