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The influence of starch pore characteristics on pasting behaviour
Author(s) -
Fortuna Teresa,
Januszewska Renata,
Juszczak Lesław,
Kielski Andrzej,
Pałasiński Mieczysław
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00368.x
Subject(s) - granule (geology) , starch , potato starch , corn starch , chemistry , volume fraction , chemical engineering , viscosity , materials science , food science , composite material , engineering
Summary Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity.