Abstract
AbstractThe present study investigated the effect of emulsifiers on complexation, pasting, and gelling properties of native and chemically modified white sorghum starches. Chemically modified starches demonstrated better capability to complex with glyceryl monostearate (GMS) compared to diacetyl tartaric acid ester of mono‐ and diglycerides (DATEM) and sodium stearoyl lactylate (SSL) due to its non‐ionic and hydrophobic nature. The results revealed that addition of emulsifiers to native and modified starches altered both the textural properties and ageing characteristics of starch gels during cold storage. Firmness rate enhanced on addition of emulsifiers to native white sorghum starch (NWSS) whereas it reduced when added to acetylated white sorghum starch (AWSS) and dual modified acetylated‐oxidized white sorghum starch (AOWSS). Cold paste viscosities of NWSS, AWSS, and AOWSS were also found to be higher in the presence of emulsifiers. The decline in paste clarity on refrigerated storage was significantly curtailed on incorporation of emulsifiers to NWSS, AWSS, and acid‐thinned white sorghum starch (ATWSS) which implies reduction in the rate of retrogradation.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call