Effect of acetylation and varietal differences on the pasting properties of some corn starches
| Autor: | J. Barimah, JH Oldham, S Pecku, Emmanuel Amankwah |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
Retrogradation (starch)
Starch food and beverages Soil Science Agricultural and Biological Sciences (miscellaneous) Maize starch West africa Acetic anhydride chemistry.chemical_compound Viscosity chemistry Agronomy Acetylation Food products Animal Science and Zoology Food science Agronomy and Crop Science |
| Zdroj: | Journal of the Ghana Science Association; Vol 11, No 1 (2009) |
| ISSN: | 0855-3823 |
| Popis: | The pasting properties of starch from eight varieties of corn; Okomasa, Obatanpa, Dodzi, Mamaba, Dadaba, Dorke, Golden crystal, and CIDA-ba were studied to establish the effects of acetylation and varietal differences on the pasting properties. Native starches extracted from the corn varieties were modified with 10% v/v acetic anhydride solution. The pasting properties studied included pasting temperature, peak viscosity, breakdown, and retrogradation. The pasting temperature, peak viscosity, viscosity at 95°C and 50°C, breakdown and retrogradation of the native starches were generally higher than those of the acetylated starches. The pasting temperature of the native starches was between 67.6-78.2°C and acetylated starches between 65.5-77.2° C. The Native Okomasa and acetylated Golden crystal had the highest pasting temperature of 78.2°C and peak temperature of 94.6°C respectively. The acetylation had significant effects (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|