Analysis on Pasting Properties of Corn and Waxy Corn Starches

Measurements on Physical Properties of Starch Pastes by Using the Multi-Biting Test Part I

Abstract

Pasting properties of corn and waxy corn starches in different heating conditions were analyzed by using the multi-biting test. Changes in the physical properties of corn and waxy corn starches in different heating conditions could be analyzed effectively by theparameters obtained from the multi-biting test. Pasting properties of corn and waxy cornstarches were much different depending upon the heating conditions and the kind of these starches. Addition of NaCl restrained gelatinization and gelation of the starch pastes prepared from corn and waxy corn starches, while their viscoelasticities were much influenced by the heating conditions. Effects of the addition of sodium palmitate and phosphoric acid to the pastes of starches were also much different according to the heating conditions and the kind of these starches. It was estimated that the rheological changes caused by the addition of the additives to the pastes of both starches in different heating conditions would be complicated in connection not only with additives but also with the gelatinization and gelation characteristics of both starches.