Effects of Classified Potato Starches on the Properties of Eisei-boro.

Abstract

This study examines the effects of starch type on the properties of eisei-boro samples which had been prepared from potato starch raw material and three kinds of classified starch (large-grain, small-grain and very small-grain types). The overall evaluation by the rating method and ranking test gave the order of preference as raw material starch > large-grain starch > small-grain starch > very small-grain starch. The preference for raw material starch is considered to have been from the feeling of coolness and good mouth melting which resulted from the low gelatinization temperature and high gelatinization rate due to its 75% content of large-grain starch. The 25% content of small-grain starch and very small-grain starch in raw material starch resulted in a non-homogeneous structure that gave the easy breaking, aerial texture and good mouth feeling of eisei-boro.