Effect of surfactant in pasting characteristics of various starches

• Published in: Food hydrocolloids Vol. 19; no. 4; pp. 739 - 743
• Main Authors: Azizi, M.H., Rao, G.V.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2005; Elsevier
• Subjects: Biological and medical sciences; corn starch; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; gels; General aspects; hydrocolloids; pasting properties; potato starch; RVA; Starch; Starch and starchy product industries; Surfactant; surfactants; viscosity; wheat starch; Surfactant; RVA; Starch; Carbohydrate; Polysaccharide
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2004.08.003

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.