Starch gel produced after the pasting analysis can be further studied by using texture profile analysis (TPA). The starch gel is compressed and the texture is evaluated by using a probe. Parameters such as hardness, adhesiveness, and cohesiveness are recorded or calculated to evaluate the textural properties of starch gel (Karunaratne and Zhu 2016). Variations in the textural properties of starches (sweet potato, amaranth, maca, and quinoa starches) have been reported in some studies. These findings suggest that textural properties of starches are related to multiple factors including amylose content, cultivar differences, molecular weight of amylopectin, and gel pretreatment (Zhu et al. 2011a, b; Zhu 2017; Li et al. 2016).
