Prediction of the effect of sucrose on equilibrium swelling of starch suspensions. (April 2021)

• Record Type: Journal Article
• Authors: Desam, Gnana Prasuna; Jones, Owen Griffith; Narsimhan, Ganesan
• Is Part Of: Journal of food engineering. Volume 294(2021)
• Publication Date: 2021-04
• Subjects: Starch swelling -- Sucrose -- Maize starch -- Rice starch; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110397
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Equilibrium swelling of 8 wt % suspension of waxy (WMS) and normal (NMS) maize, waxy(WRS) and normal(NRS) rice when heated to 80 °C at different sucrose concentrations (0–30 wt %) were characterized. The swelling power reached maximum values of 10.5 and 14.5 at sucrose concentration of 5 wt % and 10 wt % for NMS and WRS respectively, increased with sucrose concentration for WMS from 11 to 15.5 and decreased for NRS from 11 to 8.2. The onset temperature of gelatinization increased with sucrose concentration for all starches whereas enthalpy of gelatinization increased for normal maize starches and did not vary significantly for waxy starches. The interaction parameters for three component system of starch, water and sucrose were inferred from static light scattering. The predicted equilibrium swelling for all starches at different sucrose concentrations using Flory-Huggins theory agreed well with experimental data. Graphical abstract: Image 1 Highlights: Effect of sucrose on equilibrium swelling of maize and rice starch characterized from granule size measurments. Flory Huggins model predictions of starch swelling agreed with data. Effects of gelatinization and elastic resistance influenced swelling.