Abstract
The interaction of starches with food fat and oil was studied by measuring the amylogram viscosity and gel strength. The following results were obtained.
1) The maximum amylogram viscosities of potato starch and corn starch to which rape seed oil had been added were higher than those of the original starches.
2) The strength of starch gels to which 10-30% fat and oil had been added was higher than those of the original starches. The gel strength of corn starch was much higher than that of potato starch.
3) Microscopic observation and measurement of enzymatic susceptibility, showed that potato starch granules were restrained from swelling by oil, but corn starch granules were not affected on cooking at 85°C.
