Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches

Sara Hedayati, Mahsa Majzoobi, Fakhri Shahidi, Arash Koocheki, Asgar Farahnaky

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

Abstract

The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2 softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2 while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2 caused more evident changes.

Original languageEnglish
Pages (from-to)602-608
Number of pages7
JournalFood Chemistry
Volume213
Early online dateJul 2016
DOIs
Publication statusPublished - 15 Dec 2016

Fingerprint Dive into the research topics of 'Effects of NaCl and CaCl<sub>2</sub> on physicochemical properties of pregelatinized and granular cold-water swelling corn starches'. Together they form a unique fingerprint.

Cite this