A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
The competition for water between an aqueous lipid phase (L2) and gelatinizing starch was investigated. Differential scanning calorimetry and light microscopy, were used to study the gelatinization behaviour of cassava and potato starch in the thermodynamically stable water containing (i.e. 13% w/w water) oil-continuous L2-phase. This was compared to the gelatinization of the two starches in limit