Abstract
Starch properties of are influenced by type of cultivars, amylose to amylopectin ratio, amylopectin chain length distribution, swelling power, concentration and environmental conditions. The differences in damaged starch content and particle size distribution between flours would affect the pasting and thermal profiles, which have influence on the quality of processed food products. Rheological measurement can satisfactorily detect the gelatinization temperature, peak viscosity, gelatinization kinetics, gel rigidity and pasting behavior of starch dispersions. This chapter describes pasting properties of starches from different sources, measurement techniques and also influenced by various factors. Consistometer was the first equipment used to determine the pasting characteristics of starch. Currently, the rapid visco analyser (RVA) and the viscoamylograph (VAG) are the mostly used equipment for characterizing starch paste viscosity by measuring the gelatinization properties of flour and native or modified starch. The interactions of starches and hydrocolloids combination improve the properties of starch-based food products significantly.
| Original language | English |
|---|---|
| Title of host publication | Glass Transition and Phase Transitions in Food and Biological Materials |
| Publisher | wiley |
| Pages | 427-451 |
| Number of pages | 25 |
| ISBN (Electronic) | 9781118935682 |
| ISBN (Print) | 9781118935729 |
| DOIs | |
| State | Published - 1 Jan 2017 |
Keywords
- damaged starch content
- gelatinization temperature
- hydrocolloids
- particle size distribution
- pasting properties
- processed food products
- rapid visco analyser
- starch dispersions
- starch-based food products
- viscoamylograph