Improving characteristics of native starch
1985
Saisanom Praditdoung (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Optimum conditions in producing pregelatinized starch were studied from four different native starches manufactured in industrial scale namely, rice starch, glutinous rice starch, tapioca starch and mung bean starch. Physical and functional properties of these pregelatinized starch were investigated and utilized as an ingredient in batter making and rice chips. The highest yield obtained from these optimum conditions: clearance of the double drum dryer adjusted at 0.01 inch; speed of rotation, 12 rpm; steam pressure, 40 lb/sq.in feeding concentrations of starch solutions were 40 % for rice and tapioca starches, 45 % for glutinous rice starches and mung bean starch. The dried pregelatinized starch flakes were glossy, white in color and contained moisture content 7.7-10.6 %, water activity 0.445-.058, and bulk density 0.305-0.450 gm./ml. Each dry pregelatinized starch absorbed 9-22 ml of water per gram. Viscosity of prepared paste was dependent on concentrations and sources of pregelatinized starches. Batters prepared from the added pregelatinized starches were more viscous, better pick up and adhesive on vegetable than those prepared from the original starches. Rice chips made from the pregelatinized starch were puffy and steaming was not necessary.
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Эту запись предоставил Kasetsart University