The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Greta Adamczyk; Magdalena Krystyjan; Mariusz Witczak

doi:10.3390/polym13234148

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Polymers (Basel). 2021 Nov 27;13(23):4148. doi: 10.3390/polym13234148.

Authors

Greta Adamczyk¹, Magdalena Krystyjan², Mariusz Witczak³

Affiliations

¹ Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland.
² Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.
³ Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland.

Abstract

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

Keywords: agriculture by-products; buckwheat hulls; fiber; potato starch; rheological properties.

Grants and funding

026/RID/2018/19/This research was funded by Ministry of Science and Higher Education project "Regional Initiative of Excellence" for years 2019-2022 no 026/RID/2018/19. Amount of financing: 9 542 500.00 PLN.