Abstract
The gel strength of potato starch-corn starch mixed gels was studied, and the following results were obtained.
1) The gel strength of mixed starch gels increased 10-20% higher than the controls, when 10-50% of corn starch was admixed with potato starch.
2) The microscopic observation indicated that corn starch granules remained as swelled particles in the mixed starch gel, while mixed wheat starch or waxy corn starch granules did not remain.
3) The change of the gel strength of the mixed starch gel during preservation under low temperature after heating up to 85°C, was similar to that of potato starch gel, while, after heating up to 120°C, similar to that of corn starch gel.
These suggests that swelled corn starch granules in mixed starch gel contribute to the gel structure as a filler and as a result the gel strength increases markedly.
