Effect of dolomite fine powder on the flow and pasting properties of starch

This study assessed the effects of dolomite powder addition on the flowability and gelatinization properties of potato and cassava starch (CS) powders. Dolomite, rich in calcium and magnesium, was added at 2 % (w/w), and alterations in bulk density, angle of repose, compressibility, and air permeability were assessed. Dolomite addition enhanced the flowability and reduced cohesion of potato starch (PS), whereas alterations in CS were minimal. Scanning electron microscopy revealed that dolomite particles adhered to the starch surfaces, affecting the powder morphology. Pasting property revealed that dolomite altered the gelatinization behavior, reducing the peak viscosity in PS while causing minor alterations in CS. These results indicate that the effect of dolomite addition on powder properties depends on the starch type.