Study on the Properties of Starch-Based Compositions with a Variable Ratio of Components
This research examines the rheological and density properties of starch-based compositions with variable ratios of components, focusing on potato and corn starches. Using glycerol as a plasticizer, the study evaluates the impact of concentration, starch content, and thermal conditions on the density, rheological, and structural behavior of the compositions. A simplex lattice method was employed to derive empirical models predicting the performance of these systems under diverse processing parameters.