Three under-utilised sources of starch from the Andena region in Ecuador. Part II. Rheological characterisation.
The dynamic rheological behaviour of Arracacha xanthorriza white carrot), Canna edulis (achira) and Oxalis tuberosa oca) starch gels were studied in strain-sweep mode. The starch was diluted with water to cover particle volume fractions of 1–3. The starch suspensions were heated at 89 8C for 30 min, and their swelling power and amylose leaching were measured. C. edulis showed the highest swelling