Rheological properties of native maize, waxy maize, and acetylated maize starches, and applications in the development of food products

Abstract

Feasibility of using native and modified maize starches in various food systems such as surimi, soup and noodle was investigated. The viscosity of native maize starch (NMS) increased dramatically with an increase in the starch concentration and a decrease in the temperature, whereas that of of waxy maize starch (WMS) showed no significant change. The acetylated maize starch (AMS) had a lower gelatinization temperature and enthalpy than NMS and WMS. NMS had the highest storage modulus (G′) and loss modulus (G″), whereas WMS had the lowest G′ and G″. The G′ values of all of the surimi increased from 55°C, and the G′ of surimi paste with NMS added was greater than that of the surimi mixed with WMS and AMS. The viscosity of soup containing WMS showed a lower increase than with NMS and AMS. Noodles mixed with AMS had the shortest cooking time, indicating that each starch had typical characteristics that could be applied to food manufacturing.