Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties

Abstract

The properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3:2:1, and 2:1:3. The blend with higher proportion of banana and rice starches (BPR-213) showed highest water absorption capacity and oil absorption capacity. The blend with higher proportion of banana starch (BPR-321) showed highest swelling power at 95°C but lowest water solubility at 95°C among other starch blends. The blend made with higher amount of potato starch (BPR-132) had significantly higher paste clarity than other blends (p < 0.05). The potato starch had significantly higher least gelation concentration than all other starches and their blends (p < 0.05). The banana starch and blend with highest proportion of banana starch (BPR-321) showed significantly lesser percent syneresis and thus highest freeze–thaw stability. Potato starch as well as it blends with greater amount of potato starch (BPR-132) showed highest value for peak viscosity, hot paste viscosity, and final viscosity than other blends.

Keywords

• starch blends
• physicochemical properties
• freeze–thaw stability
• pasting properties