Abstract
Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation.
Highlights
Starch is an important food polymer that is the major source of carbohydrate intake for the world’s population
Starch gelatinization is characterized by several endotherms which can be identified by differential scanning calorimetry (DSC)
Peak 1 represents an endotherm that is widely accepted to be related to the gelatinization of amylopectin and has typically been named the G endotherm in previous studies [10,20]
Summary
Starch is an important food polymer that is the major source of carbohydrate intake for the world’s population. The use of starch in food is nearly universal (e.g., as a thickener for soups, sauces, gravies, baby foods and pudding, as well as an ingredient for cakes, jelly confectioners, breads, noodles, canned and frozen foods). Gelatinization is a broad term given to the irreversible endothermic process of the heating or cooking of starch to solubilize it in water [5] This process is primarily a function of starch (or water) concentration, gelatinization/cooking/treatment temperature, and to a lesser degree, treatment time. This process is generally short, according to Lund and Wirakartakusumah [6], who reported that rice starch gelatinization concludes within 2–3 min. Since this process is used extensively in the food industry, the rapid determination of gelatinization parameters is exceedingly useful in process development and improving process efficiency
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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
