The key role of thermal waters in the development of innovative gelled starch-based matrices
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/2780
EDITED VERSION: https://doi.org/10.1016/j.foodhyd.2021.106697
DOCUMENT TYPE: article
This work deals with the impact of three thermal spring waters (TW-I, TW-II, TW-III) on the development and characterization of gelled biopolymer-based matrices formulated with high quality starch extracted from local discarded potatoes, using eco-friendly treatments. Hydrogels prepared with distilled water were also analysed with comparative purposes. To this end, thermo-rheological, textural or sensorial analysis of the gelled matrices were conducted. Rheological results indicated the existence of differences in the viscoelastic properties between the starchy matrices formulated with different thermal waters, with the softest gel character identified for systems where the mineral-richest thermal water (TW-III) was incorporated. The lowest gelatinization temperature required to form the gelled matrices was also found for the formulation prepared with this type of water. Textural testing confirmed the findings achieved with rheological measurements. Sensory evaluation showed a good acceptance of the proposed personal care products, those prepared with TW-III largely preferred by the volunteers’ panel. Overall, the obtained outcomes indicated that selected starchy hydrogels could be attractive matrices to make natural hand gels (10%, 60 °C) or lipsticks (20%, 60 °C).
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