Relationship between pasting parameters and length of paste drop of various starches
- Authors
- Zhang, Chen; Kim, Jong-Yea; Lim, Seung-Taik
- Issue Date
- 6월-2017
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Starch paste; Pasting viscosity; Cereal starch; Botanical source; Root and tuber starch
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.79, pp.655 - 658
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 79
- Start Page
- 655
- End Page
- 658
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/83350
- DOI
- 10.1016/j.lwt.2016.11.004
- ISSN
- 0023-6438
- 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). (C) 2016 Elsevier Ltd. All rights reserved.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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