Rheological and physical characterization of pregelatinized maize starches

Published Date
March 2002, Vol.52(1):57–66, doi:10.1016/S0260-8774(01)00086-3

Title 
Rheological and physical characterization of pregelatinized maize starches

• Author 

• A. Anastasiades ^a
• S. Thanou ^a
• D. Loulis ^a
• A. Stapatoris ^a
• T.D. Karapantsios ^a,b,,

• aDepartment of Food Technology, Food Process Engineering Laboratory, Technological Educational Institution of Thessaloniki, P.O. Box 14561, 541 01, Thessaloniki, Greece
• bDepartment of Chemistry, Laboratory of General and Inorganic Chemical Technology, Aristotle University, University Box 116, 540 06 Thessaloniki, Greece

Received 3 November 2000. Accepted 19 April 2001. Available online 30 January 2002.

Abstract

This work studies maize starches modified by a small-scale industrial double drum dryer. The impact of the processing thermal treatment is examined with respect to the morphology, texture and color of the dry product sheets. Moisture absorption/desoprtion tests are employed to evaluate the moisture exchange capability of the product sheets and also infer information about its bulk porosity. The variation of the intrinsic and apparent viscosity of the pregelatinized starches reconstituted with water to pastes is examined when the steam pressure, drum speed and level of the gelatinization pool between the drums are varied. Evidence is provided that the dispersed swollen starch granules control the rheological behavior of the starch pastes.

Keywords

Drum drying

Pregelatinized starch

Morphology

Texture

Color

Moisture exchange

Intrinsic viscosity

Apparent viscosity

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• ∗ 
  Corresponding author. Tel.: +30-31-791-373; fax: +30-31-791-360

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