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Determination of Water Separation from Cooked Starch and Flour Pastes after Refrigeration and Freeze‐thaw
Author(s) -
ZHENG G. H.,
SOSULSKI F.W.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15693.x
Subject(s) - syneresis , starch , refrigeration , chemistry , food science , free water , water activity , congelation , water content , environmental science , environmental engineering , thermodynamics , physics , geotechnical engineering , engineering
A procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Free water values decreased from 50% to <5%, as starch concentrations increased from 4 to 10%, indicating the need for correction of expelled+absorbed water values from free water for calculating net syneresis. Normal cereal, root and dicotyledonous seed starches exhibited a broad range of expelled water values during refrigeration, but gave high absorbed water values during freeze‐thaw cycles. Waxy starches had low net syneresis during refrigeration and, except waxy corn, during freeze‐thaw. For comprehensive evaluation, two refrigeration and two freeze‐thaw cycles are recommended.