Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L-ascorbic acid

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Abstract

Pregelatinized starches are commonly used in many foods, particularly those processed at low temperature, to enhance viscosity and provide a desirable texture. The functional properties of the pregelatinized starch can be affected by other components used in food systems. The main purpose of this study was to determine the effects of various levels of L-ascorbic acid (L-AA) including 0, 100, 500, and 1000'mg/kg (starch basis) on some functional properties of pregelatinized wheat (PGW) and corn (PGC) starches. The pH of the samples was reduced significantly as the level of L-AA increased. Cold-water solubility increased while water absorption decreased with increasing concentrations of L-AA and exposure time. Cold water viscosity as determined by a Rapid Visco Analyser decreased as the amount of L-AA increased. Addition of L-AA reduced gel firmness, increased turbidity during storage for 72'h and enhanced syneresis during five freeze'thaw cycles. The general behaviors of PGW and PGC starches in the presence of different levels of L-AA were similar. However, PGW starch showed higher cold-water viscosity, harder gel texture, more turbidity, and greater syneresis than the PGC starch
Original languageEnglish
Pages (from-to)303-310
Number of pages8
JournalStarch/Staerke
Volume67
Issue number3-4
DOIs
Publication statusPublished - Mar 2015

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wheat starch
corn starch
Starch
Ascorbic Acid
Triticum
Zea mays
physicochemical properties
ascorbic acid
Viscosity
viscosity
starch
Water
turbidity
Turbidity
functional properties
texture
gels
Textures
Gels
freeze-thaw cycles

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@article{f851575e3960491ead96f9e0f1eabbf1,
title = "Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L-ascorbic acid",
abstract = "Pregelatinized starches are commonly used in many foods, particularly those processed at low temperature, to enhance viscosity and provide a desirable texture. The functional properties of the pregelatinized starch can be affected by other components used in food systems. The main purpose of this study was to determine the effects of various levels of L-ascorbic acid (L-AA) including 0, 100, 500, and 1000'mg/kg (starch basis) on some functional properties of pregelatinized wheat (PGW) and corn (PGC) starches. The pH of the samples was reduced significantly as the level of L-AA increased. Cold-water solubility increased while water absorption decreased with increasing concentrations of L-AA and exposure time. Cold water viscosity as determined by a Rapid Visco Analyser decreased as the amount of L-AA increased. Addition of L-AA reduced gel firmness, increased turbidity during storage for 72'h and enhanced syneresis during five freeze'thaw cycles. The general behaviors of PGW and PGC starches in the presence of different levels of L-AA were similar. However, PGW starch showed higher cold-water viscosity, harder gel texture, more turbidity, and greater syneresis than the PGC starch",
keywords = "Corn starch, Wheat starch, L-ascorbic acid, Pregelatinized starch, Physical modification",
author = "Mahsa Majzoobi and Zahra Kaveh and Asgar Farahnaky and Christopher Blanchard",
note = "Includes bibliographical references.",
year = "2015",
month = "3",
doi = "10.1002/star.201400132",
language = "English",
volume = "67",
pages = "303--310",
journal = "Starch",
issn = "0038-9056",
publisher = "Wiley Online Library",
number = "3-4",

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TY - JOUR

T1 - Physicochemical properties of pregelatinized wheat and corn starches in the presence of different concentrations of L-ascorbic acid

AU - Majzoobi, Mahsa

AU - Kaveh, Zahra

AU - Farahnaky, Asgar

AU - Blanchard, Christopher

N1 - Includes bibliographical references.

PY - 2015/3

Y1 - 2015/3

N2 - Pregelatinized starches are commonly used in many foods, particularly those processed at low temperature, to enhance viscosity and provide a desirable texture. The functional properties of the pregelatinized starch can be affected by other components used in food systems. The main purpose of this study was to determine the effects of various levels of L-ascorbic acid (L-AA) including 0, 100, 500, and 1000'mg/kg (starch basis) on some functional properties of pregelatinized wheat (PGW) and corn (PGC) starches. The pH of the samples was reduced significantly as the level of L-AA increased. Cold-water solubility increased while water absorption decreased with increasing concentrations of L-AA and exposure time. Cold water viscosity as determined by a Rapid Visco Analyser decreased as the amount of L-AA increased. Addition of L-AA reduced gel firmness, increased turbidity during storage for 72'h and enhanced syneresis during five freeze'thaw cycles. The general behaviors of PGW and PGC starches in the presence of different levels of L-AA were similar. However, PGW starch showed higher cold-water viscosity, harder gel texture, more turbidity, and greater syneresis than the PGC starch

AB - Pregelatinized starches are commonly used in many foods, particularly those processed at low temperature, to enhance viscosity and provide a desirable texture. The functional properties of the pregelatinized starch can be affected by other components used in food systems. The main purpose of this study was to determine the effects of various levels of L-ascorbic acid (L-AA) including 0, 100, 500, and 1000'mg/kg (starch basis) on some functional properties of pregelatinized wheat (PGW) and corn (PGC) starches. The pH of the samples was reduced significantly as the level of L-AA increased. Cold-water solubility increased while water absorption decreased with increasing concentrations of L-AA and exposure time. Cold water viscosity as determined by a Rapid Visco Analyser decreased as the amount of L-AA increased. Addition of L-AA reduced gel firmness, increased turbidity during storage for 72'h and enhanced syneresis during five freeze'thaw cycles. The general behaviors of PGW and PGC starches in the presence of different levels of L-AA were similar. However, PGW starch showed higher cold-water viscosity, harder gel texture, more turbidity, and greater syneresis than the PGC starch

KW - Corn starch

KW - Wheat starch

KW - L-ascorbic acid

KW - Pregelatinized starch

KW - Physical modification

U2 - 10.1002/star.201400132

DO - 10.1002/star.201400132

M3 - Article

VL - 67

SP - 303

EP - 310

JO - Starch

JF - Starch

SN - 0038-9056

IS - 3-4

ER -