Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 8, Pages 4797-4807Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-014-1531-3
Keywords
Starch; Malting barley; Physicochemical properties
Categories
Ask authors/readers for more resources
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 g of fat per 100 g of starch dry mass. The clarity of the 1 % (w/w) starch pastes ranged from 5.4 to 9.8 %. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-58.5 A degrees C, 61.2-63.0 A degrees C and 66.7-68.7 A degrees C, respectively for T-O, T-P and T-E, whereas values of gelatinization enthalpy were from 6.49 to 9.61 J/g. The barley starches showed various tendency to retrogradation, from 24.52 to 44.22 %, measured as R = a dagger H-R/a dagger H-G value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-230 mPa center dot s and 224-411 mPa center dot s, respectively. The barley starch pastes exhibited non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the starch gels showed different viscoelastic properties, however, most of them behaved like weak gels (tan delta = GaEuro(3)/G' > 0.1). Significant linear correlations between the parameters of pasting characteristic and some rheological parameters were found.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available