A comparative study of physiochemical characteristics of pre-gelatinized corn starch in the presence of different concentrations of L-ascorbic and acetic acid

Drum dried pre-gelatinized starch is a physically modified starch that can swell in cold water. Lower production costs and avoiding flavour loss associated with high temperature, are the other advantages of PG starch. This starch can be used in instant foods, low calorie sauces and in bakery products for improving dough properties and product freshness. On the other hand, in many foods, organic acids are added or present naturally that may influence other food components. The main objective of this study was to determine the functionality of pre-gelatinized corn starch at room temperature in the presence of different concentrations of L-ascorbic and acetic acid (0, 500, 1000 mg/kg) as the two common organic acids. Both acids affected on pre-gelatinized starch by reduction of swelling power and pasting characteristics and by increasing the solubility. Firmness, Consistency, cohesiveness and viscosity of pre-gelatinized starch also decreased. Further effect was observed by increasing both acids concentrations. No significant difference was observed in the effect of these acids at a specific concentration on some properties, but L-ascorbic acid was more effective than acetic acid at a constant pH.

Keywords:

Pre-gelatinized corn starch , Functionality , L-ascorbic acid , Acetic acid