Study on physicochemical properties and digestibility of potato and wheat flour blends

The physicochemical properties and digestibility of potato granules,wheat flour and their blends were investigated in this study,and the effect of the blend proportions was studied in terms of the change of reducing sugar content,solubility,swelling power,freeze- thaw stability,pasting properties,rapidly digestible starch( RDS),slowly digestible starch( SDS),resistant starch( RS) and the rate of digestion. The results showed that,potato granules had higher freeze- thaw stability,pasting temperature,rapidly digestible starch( RDS) content and rate of digestion,at the same time lower reducing sugar content.Wheat flour had higher content of slowly digestible starch( SDS) and resistant starch( RS),however the lower rate of digestion.When the blend proportion was 9∶ 1,solubility and swelling power reached the highest level. The lowest past temperature appeared when the blend proportion was 1∶ 9. Studies suggested that blends proportions showed significant effect on the physicochemical properties and digestibility of the mixture.