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KMID : 1024420130170030238
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Food Engineering Progress
2013 Volume.17 No. 3 p.238 ~ p.244
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Pasting Properties of Corn, Potato, Sweet Potato Starches and Wheat Flours with Partial Rice Starch Substitution
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Lee Hyang-Mi
Lee Young-Tack
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Abstract
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Rapid visco-analyzer (RVA) was used to evaluate the pasting properties of selected starches; i.e., corn, potato, and sweet potato starches and wheat flours substituted with rice starches isolated from normal and waxy rice samples. The gelatinization temperature and pasting viscosities of rice starch were lower than those of the corn, potato, and sweet potato starches. The peak and trough viscosities of normal corn starch increased as substitution levels of normal and waxy rice starches increased, while setback values tended to decrease. Contrary to normal corn starch, the peak viscosity of waxy corn starch decreased as substitution levels of rice starch increased, while final and setback viscosities increased. The peak viscosity of potato starch, showing the highest value among the starches, slightly decreased with increasing levels of rice starch. However, compared to the other starches, the pasting viscosity ofpotato starch substituted with rice starch was the highest and its setback value was the lowest. The pasting viscosityof sweet potato starch decreased as substitution levels of rice starch increased. Incorporating normal rice starch increased the pasting viscosities of wheat flour, while waxy rice starch resulted in lowered flour pasting viscosities.
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KEYWORD
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starch, rice starch, wheat flour, rapid-visco analyzer (RVA), pasting properties
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FullTexts / Linksout information
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Listed journal information
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