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KMID : 0380619870190050435
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 5 p.435 ~ p.440
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Gelatinization Properties of Heat - Moisture Treated Potato and Sweetpotato Starches
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Abstract
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Gelatinization properties of heat-mositure treated potato and sweet potato starches were investigated. Water binding capacity of starch was increased by heat-moisture treatment, which was more pronounced in sweet potato starch. Blue value was not affected by the treatment. Amylograph viscosities were decreased by heat-mositure treatment, which was more pronounced in potato starch. Critical concentration of NaOH for gelatinization of starch increased as moisture level increased. Gel volume of starch upon KSCN gelatinization was higher in potato starch. Gelatinized starches showed Binghamapseudoplastic behavior. Consistency index and yield stress were drastically decreased upon heat-moisture treatment.
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