Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches

Hedayati, S, Majzoobi, M, Shahidi, F, Koocheki, A and Farahnaky, A 2016, 'Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches', Food Chemistry, vol. 213, pp. 602-608.


Document type: Journal Article
Collection: Journal Articles

Title Effects of NaCl and CaCl2 on physicochemical properties of pregelatinized and granular cold-water swelling corn starches
Author(s) Hedayati, S
Majzoobi, M
Shahidi, F
Koocheki, A
Farahnaky, A
Year 2016
Journal name Food Chemistry
Volume number 213
Start page 602
End page 608
Total pages 7
Publisher Elsevier BV
Abstract The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2 did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2 softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2 while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2 caused more evident changes.
Subject Food Processing
Keyword(s) Calcium chloride
Corn starch
Drum-dried pregelatinized starch
Granular cold-water-swelling starch
Sodium chloride
DOI - identifier 10.1016/j.foodchem.2016.07.027
Copyright notice © 2016 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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