Relationship between pasting parameters and length of paste drop of various starches

Chen Zhang, Jong Yea Kim, Seung Taik Lim

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

When a starch paste stretches and breaks during dropping under gravity, the length of fully stretched paste drop is considered as an important flowing characteristic of starch. The length of paste drop (LPD) often determines eating quality of the starch-containing foods. The relationship between pasting parameters measured using a rapid visco-analyzer and LPD of various starches from different botanical sources was investigated at different starch concentrations (50, 70 & 90 g/kg). Starch content in the paste mainly affected the single pasting parameters (p < 0.05), whereas the type of starches such as genotype, botanical source, cereal/root . vs tuber, and variety affected the LPD (p < 0.05). Pasting parameters such as peak viscosity, breakdown, final viscosity, peak viscosity/final viscosity, and peak viscosity-final viscosity exhibited significant correlations with LPD (p < 0.05) regardless of starch source. Especially for cereal starches, the correlation coefficient values between the 2nd order pasting properties (breakdown/setback, peak viscosity-final viscosity, and peak viscosity/final viscosity) and LPD were relatively high (r = 0.81-0.93).

Original languageEnglish
JournalLWT - Food Science and Technology
DOIs
Publication statusAccepted/In press - 2016 Sep 8

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Keywords

  • Botanical source
  • Cereal starch
  • Pasting viscosity
  • Root and tuber starch
  • Starch paste

ASJC Scopus subject areas

  • Food Science

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