Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Pasting and Fluid Properties of Corn and Rice Starches after Physical Modification by Planetary Mill

  • Published : 2008.08.31
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Abstract

Com and rice starches were physically modified by planetary mill. While native starches showed high peak viscosities (1,001 and 563 cp), it decreased largely (42 and 20 cp for rice and com starch, respectively) after 2 hr of physical modification. When two starches were co-ground, peak viscosities decreased more largely than single ground one only in 30 min, indicating the pasting properties could be easily changed by co-grinding. Especially, the higher the amount of com starch, the viscosity decreased more largely, which means that paste stability could be controlled also by changing the ratio of com and rice starch. Mean particle size increased with physical modification time since particles became spread because of shear force. There were also changes in surface morphology after physical modification. Fluid property, such as mean time to avalanche (MTA), was improved (from $6.16{\pm}0.47$ and $8.37{\pm}1.23\;sec$ to $5.47{\pm}0.78$ and $5.26{\pm}1.37\;sec$ for rice and com starch, respectively) by physical modification. Pasting property, such as swelling power, was also improved by physical modification. These mean that native starches can be applied to both conventional powder and new paste-food industry more efficiently by physical modification.

Keywords

References

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