  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Morphological, thermal, rheological and noodles making properties of potato and corn starch. NARPINDER SINGH, Jaspreet Singh, and Navdeep Singh Sodhi. Guru Nanak Dev University, Department of Food Science and Technology, Amritsar-143005, India.
A comparison between the morphological, thermal, rheological and noodles making properties of corn starch and potato starches separated from five potato cultivars was made. The potato starch granules were comparatively larger than corn starch while the transition temperatures were found to be higher for corn starch. Corn starch showed lower consistency coefficient and flow behaviour index as compared to that of all the potato starches. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficients. The gels from all potato starches showed higher strength than those fron corn starch which increased during referigerated storage. The swelling power, solubility and light transmittance values of potato starches were significantly higher that corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that the potato starch noodles had higher hardness and cohesiveness as compared to corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Starches separated from potato cultivars having higher consistency coefficient resulted into noodles with higher hardness and cohesiveness values. The textural differences among the cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches.
Copyright 2001
The American Association of Cereal Chemists