Physicochemical properties of potato, sweet potato and quinoa starch blends

Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size. Simplex-centroid design was used and the ratio of each starch in the blends ranged from 0 to 100%. Rheological and thermal properties, swelling, digestibility, and retrogradation of the blends were studied using various techniques. The interactions among the starches in the blends were studied by plotting and comparing the surface response graphs of the experimental and theoretical values. The results showed that the interactions of the starches were additive or non-additive, depending on the processing and analytical methods. By selecting the type and proportions of individual starches, a range of functionalities significantly different from the individual starches could be precisely obtained using mathematical models.