Determination of physical properties of hydroxypropylated wheat and oat starch gels

Wheat starch is the most famous type of starch in many parts of the world. The health beneficial effects of oat have been well documented. However, less information is available on the physicochemical properties of oat starch and its derivatives. The main aim of this study was to compare the effects of hydroxyporpylation on wheat and oat starch gels. Therefore, wheat and oat starch were hydroxypropylated using 30 mL propylen oxide at 40 °C for 24 h. The texture of the starch gels (10% starch solid) was determined using a Stable Micro Systems TAXT-2i Texture Analyzer. From the resulting force/deformation curves, the textural parameters of hardness, work, cohesiveness, springiness, gumminess and chewiness were calculated. The results showed, the hydroxypropylationion of wheat starch reduced gel firmness, while it enhanced oat starch gel hardness.