Effect of granular characteristics on pasting properties of starch blends.
Pasting and morphology properties of starch blends composed of waxy (waxy rice and waxy corn) and non-waxy (normal corn, tapioca and potato) starches at various ratios were investigated for elucidating effect of granular characteristics on pasting of blends. Pasting profiles of blends were between those of the component starches alone, while the changes varied with starch source. Results reveal obvious water competition during pasting for blends composed of waxy starch and highly swelling non-waxy (tapioca or potato) starch. On the contrary, starch blends composed of waxy starch and non-waxy (normal corn) starch with restricted swelling showed less water competition during pasting, and the pasting attributes could be estimated from those of the component starches following the mixing ratio. Results indicate that the pasting properties of starch blends composed of waxy and non-waxy starches depend on not only the mixing ratio, but also the granular characteristics of component starch.
Department of Hospitality Management, MingDao University, 369 Wen-Hwa Road, Peetow, Changhua 52345, Taiwan.
Jheng-Hua
JH
Lin
Wen-Tsu
WT
Kao
You-Che
YC
Tsai
Yung-Ho
YH
Chang
D000688:Amylose / Q000737:chemistry; D003594:Cytoplasmic Granules / Q000737:chemistry* / Q000648:ultrastructure; D005524:Food Technology; D002365:Manihot / Q000737:chemistry; D008853:Microscopy; D012275:Oryza / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry* / Q000302:isolation & purification; D014867:Water / Q000737:chemistry*; D014885:Waxes / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry
D014885:Waxes; D014867:Water; D013213:Starch; D000688:Amylose
Morphology; Pasting properties; Potato starch; Starch blends; Waxy starch