TY - JOUR
T1 - Relationship between pasting parameters and length of paste drop of various starches
AU - Zhang, Chen
AU - Kim, Jong Yea
AU - Lim, Seung Taik
N1 - Funding Information:
This work was supported by a Korea University Grant.
Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2017/6/1
Y1 - 2017/6/1
N2 - 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).
AB - 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).
KW - Botanical source
KW - Cereal starch
KW - Pasting viscosity
KW - Root and tuber starch
KW - Starch paste
UR - http://www.scopus.com/inward/record.url?scp=85006485841&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2016.11.004
DO - 10.1016/j.lwt.2016.11.004
M3 - Article
AN - SCOPUS:85006485841
SN - 0023-6438
VL - 79
SP - 655
EP - 658
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
ER -