Physical properties of pregelatinized and granular cold water swelling maize starches in presence of acetic acid

Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

“…2 shows the cold paste viscosity of PG and GCWS starches at different pH conditions. As previously documented [4] the GCWS starch showed higher cold paste viscosity (2307 cP vs.…”

“…However, increasing the pH to 7 and 9 increased all these textural parameters. At different conditions, the GCWS starch resulted in firmer and more cohesive gel with higher viscosity and consistency compared to PG starch mainly due to its higher water interactions and presence of starch granules in the GCWS sample [4]. Acidic condition can depolymerize starch molecules, increase water solubility but reduce the particle size of the samples and suppress water uptake.…”

“…To conquer these limitations, pregelatinized and granular cold water swelling starches (PG and GCWS starches, respectively) have been developed. Unlike native starch, these starches are capable of absorbing water and promote viscosity at below gelatinization temperature [4]. One of the common methods for production of PG starch is to use a drum dryer [5] which results in fully gelatinization of starch over the hot surface of the drums followed by rapid drying.…”

“…It has been shown that the low pH can depolymerize starch molecules and hence reduce the viscosity [4,13,14]. High pH can also affect structure and physical behavior of starch [15].…”

“…Previous studies have shown that the water uptake and textural properties of the gels produced by PG and GCWS starches were affected by some organic acids including acetic acid and ascorbic acid [4,13,14]. These acids could reduce the pH of the samples which was accounted as a reason for molecular degradation and consequent physicochemical changes of starch.…”