Rapid assessment of starch pasting using a rapid force analyzer

Abstract:

Background and objectives: The falling number is a rapid method developed for assessing amylase level on flours, based on viscosity changes. This measurement records the time required for a stirring rod to travel through a flour paste. The Chopin Amylab FN, developed for assessing the FN, allows working as a rapid force analyzer (RFA), recording the force changes of a starch/flour slurry under controlled mixing/heating conditions. The objective of this research was to underline the starch changes occurring along 90 s under continuous mixing and heating. Findings: Four different starches (corn, rice, wheat, and potato) were analyzed using the RFA, evaluating step-by-step the structural and textural modifications. Scanning electron micrographs revealed the progressive gelatinization process, that was specific for each type of starch. Nevertheless, the 90-s procedure was sufficient to ensure complete gelatinization of all starches. Parameters recorded from the RFA showed strong significant correlations with onset and peak gelatinization temperature, besides gelatinization enthalpy. Conclusions: Rapid force analyzer could be used as a rapid method for starch pasting assessment, being valid for discriminating among different types of starches. Significance and novelty: Study shows the potential of Amylab as RFA that records starches pasting performance in 90 s. A test of 90 s allows determining starch paste performance using a rapid force analyzer.

Año de publicación:

2021

Keywords:

• starch
• Microstructure
• rapid force analyzer
• gel
• texture
• Amylab

Fuente:

scopus