Starch blends

The industrial use of native starches has limitations due to their physical-chemical and functional properties, such as gelling capacity, behaviour during freezing and thawing cycles, paste clarity, among others. Chemical modifications of starches are alternatives to overcome these limitations, but they are usually expensive and can result in environmental concerns and even consumer health safety issues. An alternative to chemical modifications is the use of mixtures of native starches obtained from different sources that have complementary characteristics. Among the sources of starch with potential, cassava (Manihot esculenta C.) and common beans (Phaseolus vulgaris L.) stand out, which individually or in mixture can produce films with distinct qualities. In this study, films were produced using a mixture of cassava and bean starches and characterised in terms of their physical characteristics, barrier properties and mechanical properties.

Autorentext

Posiada dyplom z in ynierii ywnöci uzyskany na Uniwersytecie Stanowym w Ponta Grossa oraz studiuje na studiach magisterskich z zakresu nauki i technologii ywnöci na Uniwersytecie Stanowym w Ponta Grossa.