Relationship between pasting parameters and length of paste drop of various starches
C. ZHANG (1), S. Lim (1), J. Kim (2) (1) Korea University, Seoul, South Korea; (2) Kangwon National University, Chuncheon, South Korea.
When starch paste be constantly stretched and breaking during under influence of gravity, one of flowing characteristics is the length of fully stretched paste. The length of pastes drop (LPD) often determines eating quality of the starch-containing foods. Typically, a long paste exhibiting high stringiness induces slimy mouthfeel, with a high tendency to coat a surface. However, a short paste generates cohesive drops that readily separate from each other, which is commonly favored for desserts, such as pie fillings and puddings. The relationship between pasting parameters measured using a rapid visco-analyzer (RVA) and LPD of various starches from different botanical sources with different concentrations (5, 7, and 9%) was investigated. According to the viscositic analysis, some of the viscositic parameters were highly correlated with the flowing property (LPD). Starch content in the paste mainly affected the single pasting parameters, whereas source of starches such as genotype, botanical source, cereal/root and tuber, and variety affected the LPD. For cereal starches (especially rice and corn starches), the 2nd order pasting properties, such as breakdown (BD)/setback (SB), peak viscosity (PV)/final viscosity (FV), and PV-FV, exhibited significant correlations with LPD. The correlation between LPD and pasting parameters provides useful information on the application of starch paste in various food system.
|
