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**Chapter 10** 

© 2012 Mandala, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2012 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Viscoelastic Properties of Starch and Non-Starch** 

Design of new food products is one of the most important tasks in the food industry. Improving or controlling texture of foodstuffs leads to products with advanced functionalities e.g. creation of nursing-care foods, ''ready-to swallow foods'', soft or hard

Texture change can be achieved by adding hydrocolloids that in small quantities bind large amounts of water and can then control both structure and texture. Starches belong to the same category of hydrocolloids, although they are used in a wide range of products either as raw materials or as food additives. Starches can differ with respect to the amylose content depending on their origin, or can be structurally modified. Native starches could have negative aspects such as gel syneresis, retrogradation, breakdown, cohesive, rubbery pastes and undesirable gels formation (Whistler & BeMiller, 1997), but this is not the case with modified starches. Moreover, modified food starches are less expensive and are more widely available than gums or other food stabilizers. A way to overcome shortcomings of native starches is their blending with polysaccharide hydrocolloids. Native or modified starches, and non-starch hydrocolloids are increasingly important ingredients in the modern health-conscious food industry (Techawipharat et al., 2008), considering that specific starch

This chapter aims at highlighting recent research in the field of viscoelastic properties of starches and their mixtures with some selected hydrocolloids. Furthermore, these interactions will be linked to the final rheological characteristics of specific products aimed

The control of texture in real foods with several ingredients can be achieved through viscoelasticity measurements of carbohydrate mixtures at low concentrations. This research

and reproduction in any medium, provided the original work is properly cited.

types such as resistant starch can be considered insoluble fibers as well.

**Thickeners in Simple Mixtures or Model Food** 

Ioanna G. Mandala

http://dx.doi.org/10.5772/50221

**1. Introduction** 

gels etc. (Funami, 2011).

at successful product development.

Additional information is available at the end of the chapter
