Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both samples; cold water solubility (at 25 °C) increased, water absorption and apparent cold water viscosity (at 25 °C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.
Original languageEnglish
Pages (from-to)720-725
Number of pages6
JournalFood Chemistry
Volume196
DOIs
Publication statusPublished - Apr 2016

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wheat starch
starch gels
corn starch
Acetic Acid
Starch
Triticum
Zea mays
acetic acid
physical properties
viscosity
Physical properties
Gels
Water
Viscosity
starch
Water absorption
modified starch
water
water solubility
cohesion

Cite this

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title = "Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels",
abstract = "Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both samples; cold water solubility (at 25 {\^A}°C) increased, water absorption and apparent cold water viscosity (at 25 {\^A}°C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.",
keywords = "Acetic acid, Corn starch, Pregelatinized starch, Wheat starch",
author = "Mahsa Majzoobi and Zahra Kaveh and Asgar Farahnaky",
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year = "2016",
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Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels. / Majzoobi, Mahsa; Kaveh, Zahra; Farahnaky, Asgar.

In: Food Chemistry, Vol. 196, 04.2016, p. 720-725.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

AU - Majzoobi, Mahsa

AU - Kaveh, Zahra

AU - Farahnaky, Asgar

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = April; Journal title (773t) = Food Chemistry. ISSNs: 0308-8146;

PY - 2016/4

Y1 - 2016/4

N2 - Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both samples; cold water solubility (at 25 °C) increased, water absorption and apparent cold water viscosity (at 25 °C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.

AB - Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both samples; cold water solubility (at 25 °C) increased, water absorption and apparent cold water viscosity (at 25 °C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.

KW - Acetic acid

KW - Corn starch

KW - Pregelatinized starch

KW - Wheat starch

U2 - 10.1016/j.foodchem.2015.09.096

DO - 10.1016/j.foodchem.2015.09.096

M3 - Article

VL - 196

SP - 720

EP - 725

JO - Journal of Micronutrient Analysis

JF - Journal of Micronutrient Analysis

SN - 0308-8146

ER -