  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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The pasting behaviors of mixed Chinese water chestnut and corn, or waxy corn starches. SU-YI LIN (1), Ho-Chi Yen (1), and Chen-yi Lii (2). (1) Graduate Institute of Applied of Living, Chinese Culture University, Taipei, Taiwan. 111; (2) Institute of Chemistry, Academia Sinica, Nankang, Taipei, Taiwan 115.
The pasting behaviors of the different ratios of mixed Chinese water chestnut and corn, or waxy corn starches (1:0; 3:1; 1:1; 1:3; 0:1) were investigated by RVA, DSC, dynamic rheometer, and SEM techniques. RVA results showed that different ratios of mixed Chinese water chestnut and waxy corn starches had similar pasting peak viscosity, but the cold paste viscosity was increased with increasing ratio of Chinese water chestnut starch. The pasting temperature of the mixed Chinese water chestnut and corn starches was reduced and the pasting peak viscosity increased significantly with increasing portion of Chinese water chestnut starch. The onset temperature (T(o)) of gelatinization of mixed Chinese water chestnut and waxy corn starches was close to that of Chinese water chestnut starch, and the completion temperature was either close to, or higher than that of waxy corn starch. In the mixed Chinese water chestnut and corn starch system, the T(o) and peak (T(p)) temperatures increased with increasing ratio of Chinese water chestnut starch. The temperature at storage modulus (T(G')) rose drastically and the temperature of maximum G' (T(G'max)) and tan delta of the mixed Chinese water chestnut and waxy corn starches decreased, but both G'(max) and G"(max) increased with increasing ratio of Chinese water chestnut starch. In the mixed Chinese water chestnut and corn starches, T(G), T(G'max), G'(max) and G"(max) were reduced, but tan delta increased with increasing ratio of Chinese water chestnut.
Copyright 2001
The American Association of Cereal Chemists