Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels

Majzoobi, M, Kaveh, Z and Farahnaky, A 2016, 'Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels', Food Chemistry, vol. 196, pp. 720-725.


Document type: Journal Article
Collection: Journal Articles

Title Effect of acetic acid on physical properties of pregelatinized wheat and corn starch gels
Author(s) Majzoobi, M
Kaveh, Z
Farahnaky, A
Year 2016
Journal name Food Chemistry
Volume number 196
Start page 720
End page 725
Total pages 6
Publisher Elsevier BV
Abstract Pregelatinized starches are physically modified starches with ability to absorb water and increase viscosity at ambient temperature. The main purpose of this study was to determine how different concentrations of acetic acid (0, 500, 1000, 10,000 mg/kg) can affect functional properties of pregelatinized wheat and corn starches (PGWS and PGCS, respectively) produced by a twin drum drier. With increasing acetic acid following changes occurred for both samples; cold water solubility (at 25 °C) increased, water absorption and apparent cold water viscosity (at 25 °C) reduced, the smooth surface of the starch particles converted to an uneven surface as confirmed by scanning electron microscopy, cohesiveness, consistency and turbidity of the starch gels reduced while their syneresis increased. It was found that in presence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and produced more cohesive and turbid gels with less syneresis compared to PGCS.
Subject Food Processing
Keyword(s) Acetic acid
Corn starch
Pregelatinized starch
Wheat starch
DOI - identifier 10.1016/j.foodchem.2015.09.096
Copyright notice © 2015 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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