Pasting Characteristics of Maize Starch Heat‐Treated with Different Water‐Ethanol Mixtures

Abstract

ABSTRACTPasting characteristics of maize starch heat‐treated with six different water‐to‐ethanol ratios (%wt base 0:100, 10:90, 20:80, 30:70, 40:60, 50:50) were investigated; treated starches were called EW 0, 10, 20, 30, 40, and 50, respectively. Endotherms in DSC analysis shifted to a higher temperature as the water content in water‐ethanol mixture increased. The removed amount of fatty acids was much higher in treatments for EW 10, 20, and 30. The RVA peak viscosity of EW 10 and 20 were highest among the treated starches and setbacks were more than twice that of untreated starch. The characteristic change in the RVA viscogram corresponded to the amount of leached amylose from the granule. EW 30 displays similar properties as conventional heat‐moisture‐treated starch, but maintained a higher viscosity of ≈300 RVU throughout the heating process. In treatment with water‐ethanol mixtures, heat‐moisture treatment and defatting effects generated new types of modified starches. EW 40 and 50 had no clear pasting peak on RVA, and showed a viscosity at low temperature similar to granular cold water gelling.