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Effect of surfactant in pasting characteristics of various starches.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4044/
FH-04-05
 
Title Effect of surfactant in pasting characteristics of various starches.
 
Creator Azizi, M. H.
Venkateswara Rao, G.
 
Subject 25 Sugar/Starch/Confectionery
 
Description 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.
 
Date 2005
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4044/1/Food_Hydrocolloids_19_%282005%29_739-743.pdf
Azizi, M. H. and Venkateswara Rao, G. (2005) Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19 (4). pp. 739-743.