Premium
Evaluation of the Degree of Gelatinization of Starchy Products by Water Holding Capacity
Author(s) -
Pinnavaia G.,
Pizzirani S.
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199803)50:2/3<64::aid-star64>3.0.co;2-8
Subject(s) - starch gelatinization , degree (music) , starch , food science , water holding capacity , mathematics , potato starch , materials science , chemistry , physics , acoustics
Abstract A simple and rapid “gelatinization index” can be useful for following thermal treatments and evaluating the effects of different conditions on the sensorial and textural properties of foods. In order to evaluate the degree of gelatinization of thermal‐treated starchy products (starches, flours) a method based on the Water Holding Capacity (W.H.C) of gelatinized dispersions centrifuged in standard conditions was used. Moreover, the possibility of obtaining W.H.C. data more quickly, simplifying the original method, was evaluated. The results show that there is a good correlation between the W.H.C. and the degree of gelatinization, for all considered materials, but is difficult to asses the validity of the “rapid method” in comparison with the “complete method”, even though good results were obtained for wheat starch and for potato flour using the “rapid method”.