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Effect of surfactant in pasting characteristics of various starches.

Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.

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Abstract

The present studies were aimed at investigating the effect of some commonly used surfactants such as sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglycerides (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) on pasting characteristics of wheat, corn and potato starches. The data highlighted that surfactant gels prepared with and without shortening would increase the gelatinization temperature of wheat, corn and potato starches. The peak viscosity decreased with addition of different surfactant gels to various starches. There was an appreciable increase in cold paste viscosity and specifically marked increase with SSL gels was observed in case of all starches studied. Increasing addition of shortening decreased gelatinization temperature and peak viscosity. The cold paste viscosity increased with increasing addition of shortening for wheat and corn starches while it decreased in case of potato starch.

Item Type: Article
Uncontrolled Keywords: Surfactant; Starch; RVA
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Aug 2008 11:34
Last Modified: 16 May 2012 06:55
URI: http://ir.cftri.com/id/eprint/4044

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