Abstract
High pressure (HP) applied to starch suspensions is a promising technology as an alternative to conventional thermal treatment. It may allow the development of new textures which may retain flavors and nutrients while providing food safety. The properties of corn starch and two waxy starch suspensions, rice and corn, were studied after or during HP treatments at 500 MPa. Waxy starches lost their granular structure during the pressure treatment, whereas corn starch granules swelled gradually. Waxy rice starch was the more pressure sensitive among the studied starches. After 10 min at 500 MPa, the granular structure disappeared totally and the gel obtained reached its maximal viscosity. It was more viscous than the two corn starch suspensions. Viscosity of both corn starch gels increased gradually during 30 min at 500 MPa, but waxy starch gave the more viscous gels. This study demonstrates the high potential of waxy starches for HP applications in food.
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