Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid

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Abstract

Pregelatinized (PG) and granular cold water swelling (GCWS) starches are physically modified starches which are used to enhance viscosity at ambient temperature. The main aim of this research was to determine the physical changes of these starches in the presence of acetic acid (0, 500, 1000 and10,000 mg/kg) as a common organic acid in foods. Native maize starch was converted to PG and GCWS starches using a twin drum drier and alcoholic-alkaline method, respectively. Scanning electron micrographs showed an increase in the size and central hole of the granules in GCWS starch and surface wrinkling of PG starch with increasing acid concentration. Water solubility increased, while water absorption, cold-water viscosity (as measured by a Rapid Visco Analyzer) and freeze-thaw stability of the samples reduced. A reduction in the paste viscosity, consistency, firmness and cohesiveness was observed as assessed using a Texture Analyser. Acetic acid increased the turbidity of GCWS starch but reduced the turbidity of PG starch pastes. The freeze-thaw stability of both samples reduced with addition of acetic acid, which was more pronounced after the first freeze-thaw cycle. These changes were enhanced with increasing acetic acid concentration. The changes caused by the acetic acid to the physical properties of PG starch were more obvious than those with GCWS starch
Original languageEnglish
Pages (from-to)375-382
Number of pages8
JournalFood Hydrocolloids
Volume51
DOIs
Publication statusPublished - Oct 2015

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corn starch
Starch
Acetic acid
Acetic Acid
Zea mays
acetic acid
Swelling
physical properties
Physical properties
starch
Water
water
viscosity
Viscosity
turbidity
Turbidity
Ointments
modified starch
freeze-thaw cycles
water solubility

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@article{2c353fcdf0e64ac8b93fcdbe0652ce2c,
title = "Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid",
abstract = "Pregelatinized (PG) and granular cold water swelling (GCWS) starches are physically modified starches which are used to enhance viscosity at ambient temperature. The main aim of this research was to determine the physical changes of these starches in the presence of acetic acid (0, 500, 1000 and10,000 mg/kg) as a common organic acid in foods. Native maize starch was converted to PG and GCWS starches using a twin drum drier and alcoholic-alkaline method, respectively. Scanning electron micrographs showed an increase in the size and central hole of the granules in GCWS starch and surface wrinkling of PG starch with increasing acid concentration. Water solubility increased, while water absorption, cold-water viscosity (as measured by a Rapid Visco Analyzer) and freeze-thaw stability of the samples reduced. A reduction in the paste viscosity, consistency, firmness and cohesiveness was observed as assessed using a Texture Analyser. Acetic acid increased the turbidity of GCWS starch but reduced the turbidity of PG starch pastes. The freeze-thaw stability of both samples reduced with addition of acetic acid, which was more pronounced after the first freeze-thaw cycle. These changes were enhanced with increasing acetic acid concentration. The changes caused by the acetic acid to the physical properties of PG starch were more obvious than those with GCWS starch",
keywords = "Acetic acid, Granular cold water swelling starchMaize starch, Physical propertie, Pregelatinized starch",
author = "Mahsa Majzoobi and Zahra Kaveh and Christopher Blanchard and Asgar Farahnaky",
note = "Includes bibliographical references.",
year = "2015",
month = "10",
doi = "10.1016/j.foodhyd.2015.06.002",
language = "English",
volume = "51",
pages = "375--382",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

TY - JOUR

T1 - Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid

AU - Majzoobi, Mahsa

AU - Kaveh, Zahra

AU - Blanchard, Christopher

AU - Farahnaky, Asgar

N1 - Includes bibliographical references.

PY - 2015/10

Y1 - 2015/10

N2 - Pregelatinized (PG) and granular cold water swelling (GCWS) starches are physically modified starches which are used to enhance viscosity at ambient temperature. The main aim of this research was to determine the physical changes of these starches in the presence of acetic acid (0, 500, 1000 and10,000 mg/kg) as a common organic acid in foods. Native maize starch was converted to PG and GCWS starches using a twin drum drier and alcoholic-alkaline method, respectively. Scanning electron micrographs showed an increase in the size and central hole of the granules in GCWS starch and surface wrinkling of PG starch with increasing acid concentration. Water solubility increased, while water absorption, cold-water viscosity (as measured by a Rapid Visco Analyzer) and freeze-thaw stability of the samples reduced. A reduction in the paste viscosity, consistency, firmness and cohesiveness was observed as assessed using a Texture Analyser. Acetic acid increased the turbidity of GCWS starch but reduced the turbidity of PG starch pastes. The freeze-thaw stability of both samples reduced with addition of acetic acid, which was more pronounced after the first freeze-thaw cycle. These changes were enhanced with increasing acetic acid concentration. The changes caused by the acetic acid to the physical properties of PG starch were more obvious than those with GCWS starch

AB - Pregelatinized (PG) and granular cold water swelling (GCWS) starches are physically modified starches which are used to enhance viscosity at ambient temperature. The main aim of this research was to determine the physical changes of these starches in the presence of acetic acid (0, 500, 1000 and10,000 mg/kg) as a common organic acid in foods. Native maize starch was converted to PG and GCWS starches using a twin drum drier and alcoholic-alkaline method, respectively. Scanning electron micrographs showed an increase in the size and central hole of the granules in GCWS starch and surface wrinkling of PG starch with increasing acid concentration. Water solubility increased, while water absorption, cold-water viscosity (as measured by a Rapid Visco Analyzer) and freeze-thaw stability of the samples reduced. A reduction in the paste viscosity, consistency, firmness and cohesiveness was observed as assessed using a Texture Analyser. Acetic acid increased the turbidity of GCWS starch but reduced the turbidity of PG starch pastes. The freeze-thaw stability of both samples reduced with addition of acetic acid, which was more pronounced after the first freeze-thaw cycle. These changes were enhanced with increasing acetic acid concentration. The changes caused by the acetic acid to the physical properties of PG starch were more obvious than those with GCWS starch

KW - Acetic acid

KW - Granular cold water swelling starchMaize starch

KW - Physical propertie

KW - Pregelatinized starch

U2 - 10.1016/j.foodhyd.2015.06.002

DO - 10.1016/j.foodhyd.2015.06.002

M3 - Article

VL - 51

SP - 375

EP - 382

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -