Influence of Various Kinds of Starch and Heating Conditions on Physical Properties of Kamaboko

Studies on Effective Use of Subsidiary Material in Kamaboko Part III

Abstract

The effects of various starches and heating conditions on the physical properties of kamaboko containing 10% starch were examined by measuring jelly strength, softness, expressible water, and Hunter's whiteness. The heating temperature at which the maximum jelly strength of the kamaboko had been observed (T_m) was 75°C for waxy rice starch, 75-80°C for rice and tapioca starches, 80°C for waxy corn starch, 85°C for amylomaize starch, and 90°C for potato, wheat, sweet potato, corn and arrowroot starches. The starting gelatinization temperature of starch added to the kamaboko was 8-15°C higher than that of starch slurry alone. When the kamaboko was subjected to continued heating at Tm, changesin expressible water and jelly strength of the kamaboko heated at 75-80°C was larger thanthose of the kamaboko heated at 85-90°C. When the kamaboko was heated at Tm, the jellystrength of the kamaboko containing potato, amylomaize, sweet potato, or corn starch was larger than that of the kamaboko containing the other starches.