Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Starch blends

Starch blends

Cardoso, Taís
Bedin, Ana Claudia
M. Demiate, Ivo

Paperback

Business General

ISBN10: 6209414745
ISBN13: 9786209414749
Publisher: Our Knowledge Publishing
Published: Dec 28 2025
Pages: 80
Weight: 0.26
Height: 0.19 Width: 6.00 Depth: 9.00
Language: English
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.

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