There is some evidence on the effects of organic acids on the functional properties ofnative starches. However, there is little information on such effects on modified starches.The main objective of this study was to determine the effects of L-ascorbic acid (150 mgkg-1, as the permitted level in bakery products) on functional properties of cross-linkedwheat starch. Once the starch was treated with L-ascorbic acid, some spots and cracksappeared on the surface of the starch granules, as observed under a scanning electronmicroscope. Besides, the water solubility increased while water absorption decreased, butintrinsic viscosity of the samples, as determined by a U-tube viscometer, remainedunchanged. Also, gelatinization temperature and enthalpy of gelatinization, measured by differential scanning calorimetery, as well as the hardness and elasticity of the starch gels decreased, while adhesiveness and cohesiveness of the gels remained unaffected. In general, it was concluded that the ascorbic acid had some degradation effect on crosslinked wheat starch molecules that could further affect its functional properties.
|Number of pages||10|
|Journal||Journal of Agricultural Science and Technology|
|Publication status||Published - 2014|