Abstract
Native and cross-linked waxy maize starch (WMS) were heated in water or one of 9 hydrocolloid (HC) solutions. Results indicated that HC affected pasting of the starch and that the various HC interacted to different degrees with native WMS granules (controlling their swelling and disintegration). After comparing the results to those for normal maize starch (NMS), it was concluded that most HC acted on both WMS and NMS, only in different ways and to different degrees, and that the presence or absence of amylose was probably involved in creating the differences, but that might not be the entire reason. Results also indicated that native WMS, less cross-linked WMS, and more cross-linked WMS each behaved in a distinct way when a HC was added and that most HC effected an increase in granule strengthening with cross-linked NMS being strengthened more than cross-linked WMS. A hypothesis for the effects of HC on granule swelling and pasting is presented. It is also acknowledged that attributes imparted by the HC itself may impact paste rheology.
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