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Abstract

The pasting properties of various retrograded starches were studied by means of RVA. Most retrograded starch pastes showed a low-temperature peak which did not appear in the viscograms of any raw starch sample: for wheat and rice starches, both a high-temperature peak shown in the viscogram of their raw samples and a low-temperature peak appeared, while for other cereal starches and potato starch, only a low-temperature peak was detected in the retrograded paste. The low-temperature peak began to appear, when the degree of gelatinization decreased below 60-70%. The viscosity of both peaks tended to increase to a maximum value and then decrease during storage. [References: 30]

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Pasting properties of various retrograded starches isolated with ethanol

The pasting properties of various retrograded starches were studied by means of RVA. Most retrograded starch pastes showed a low-temperature peak which did not appear in the viscograms of any raw starch sample: for wheat and rice starches, both a high-temperature peak shown in the viscogram of their raw samples and a low-temperature peak appeared, while for other cereal starches and potato starch, only a low-temperature peak was detected in the retrograded paste. The low-temperature peak began to appear, when the degree of gelatinization decreased below 60-70%. The viscosity of both peaks tended to increase to a maximum value and then decrease during storage. [References: 30]

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gelatinization lowtemperature

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.Pasting properties of various retrograded starches isolated with ethanol. 52 (4),6.

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