Porosity of starch granules of different origin

Juszczak, L.; Fortuna, T. . Chair of Analysis and Evaluation of Food Quality; Wodnicka, K. . Chair of General Ceramics

Porosity of starch granules of different origin

2002

Juszczak, L. | Fortuna, T. (Agricultural University, Krakow (Poland). Chair of Analysis and Evaluation of Food Quality) | Wodnicka, K. (University of Mining and Metallurgy, Krakow (Poland). Chair of General Ceramics)

The helium apparent and bulk densities were determined for ten types of starch. On the basis of the results obtained, the porosity and volume of opened pores in starch granules and starch beds were calculated. The highest values for porosity and total volume of opened pores were characteristic of oat and tapioca starches, whereas triticale, rye and potato starches had these values the lowest. In the case of wheat and potato starches, the porosity of the closed type was shown

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