RESEARCH OF TEMPERATURE TREATMENT OF STARCH
DOI:
https://doi.org/10.31073/foodresources2023-20-15Keywords:
Starch grains, resistant starch, jelly/gel, structure-forming abilityAbstract
Subject. Structure-forming ability of starch suspensions of different botanical origin depending on temperature treatment. Purpose. Study changes of temperature treatment in starch (corn, potato and wheat). Methods. Microscopic, organoleptic and analytical. Research. The combination of technological
processes (retrogradation, cooling or several stages of heating and cooling), which causes physical modification of starch, leads to an increase in the level of starch resistance. Taking into account the experience of scientists in the study of temperature cycles of influence on starch, we conducted a study of changes in the structure of starch granules under the influence of temperature. The change in the rate of formation of jelly/gel of different botanical starch types studied depending on the temperature and duration of the process. The microscopic method shows the change in the structure of starch grains in an aqueous solution. During swelling, the volume of the starch system increases, the density changes and the elasticity of the formed gel increases. The speed of swelling caused primarily by the diffusion of water into the middle of the formed starch jelly. With time and increasing temperature, the jelly increases in volume to the maximum possible and forms a dense gel-like consistency. Accordingly, for grain types of starch, the rate constant increases during heat treatment. Accordingly, the diffusion coefficient also increases. For potato starch, the rate constant increases immediately during 5 min of heating, and increasing the duration of the process, the rate constant of gel formation slows down. First, potato granules are the largest among other types, and accordingly, the rate of jelly formation is greater. The slow growth of the diffusion coefficient confirms this statement. Scope of results. Food retail industry, namely starch and molasses industry.
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