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FSB1-2004 Food Sience and Food Biotechnology in Developing Countries RHEOLOGY OF MODIFIED STARCHES FOR ESTABLISHING CONTROL PARAMETERS IN THE FOOD INDUSTRY. Luis E. Chacón-Garza and Arturo Rodríguez-Vidal Universidad Autónoma de Coahuila, School of Chemistry V. Carranza and J. Cardenas- Valdez Phone: +52 844 4 16 92 13 Fax: + 52 844 4 39 05 11, POBox: 935 Zip: 25 000, Saltillo, Coahuila, México E-mail: ervey_2680811@hotmail.com ABSTRACT ______________________________________________________________________ At the present time the use of preservatives to improve the physical, chemical, nutrition and sensorial properties is very disseminated in the foods. One of the most used preservatives is the starch which helps to improve the food texture. Starch is used especially for their properties of moisture managment and especially for its water retention capacity. Chemical properties of comercial corn modified starches and starches of corn, wheat and potato obtained in this study were evaluated. The corn starch in natural state and commercial corn modified starch B990 presented the highest water retention capacity (129.60 % and 143.73 % respectively). ______________________________________________________________________ Keywords: Modified starch, corn, wheat, potato, water retention capacity. INTRODUCTION: Actually the use of food additives to improve physical, chemical, sensorial and nutrition properties of foods is more and more disseminated in the world (Badui, 1999; Bioaplicaciones, 2003). One of the most used additives is the starch, which helps to improve the food texture ; starch is utilized in the manufacture of ice cream, yogurt, preserved foods, sauces, processed meat food (ham, sausages, salami) and others (Bioaplicaciones, 2003). Its use is based on starch properties of moisture magnament, especially in its water retention capacity (WRC) (Shoemaker, 1987).Starch is found in cereals and potatoes and is easily extracted and very inexpensive; the starch most commonly used is from corn. However the starch in it´s natural state present problems in products of acid type and where high or low temperature are used, these inconvenients can be avoided modifying chemical and physical starch properties using simple treatments (Bioaplicaciones, 2003; Muller, 1973; Shoemaker, 1987). To know how these modifications can improve food processing it´s important to perform rheological studies. This kind of studies helps in the raw material and final product evaluation. In addition, it may help in food processing, machine design and in the aceptation of the products by consumers (Bioaplicaciones, 2003; Shoemaker, 1987). The objetive of the present study was to evaluate three commercial corn modified starches and compare them with corn, wheat and potato starch obtained in this study.
FSB1-2004 Food Sience and Food Biotechnology in Developing Countries MATERIALS AND METHODS Starch was extracted from three natural sources (corn, wheat and potato) and it´s physico-chemical properties were determinated and compared with three commercial samples of corn modified starch. The variables evaluated were moisture content, ash, and acid content using the AOAC methods (1994), damaged starch determination using the colorimetric method of equivalents units of Farrand (Williams, 1969) and starch water retention capacity (Yamazaki, 1953). RESULTS AND DISCUSSION Starch from three differents natural sources: corn, wheat and potato was obtained. After that it´s physical and chemical properties were evaluated. The moisture content was very low in the corn and wheat starches (1.78 and 3.69 % respectively) while in the potato starch was high (15.34 %), this was due mainly to extraction method because the potato starch sample was dried in a oven for 3 days while corn and wheat starch were dried for 4 days. The table 1 shows the Water Retention Capacity of the starch samples. Corn starch had a big WRC (129.60 percent) of it dry weigth this may probabily for a less moisture content and damage starch in comparision to other starch samples. Potato starch had the highest amount of damaged starch with 28.8 %. All corn, wheat and potato starches had a big amount of ash (0.3, 0.15 and 0.27 % respectively). Table 1. Chemical composition of starches in 3 diferents natural sources. Starch % Moisture % Solids % Ash % WRC Acid (g % FEU sample ac.lactic) Corn 1.78 98.21 0.30 129.60 2.21 5.19 Potato 15.34 84.66 0.27 79.12 0.07 28.80 Wheat 3.64 96.36 0.15 76.51 0.95 29.46 The table 2 shown the chemical composition of three commercial corn modified starches which are used for meat processing. It was observed that these commercial starches had higher moisture than the starches obtaind in our lab. The acid and other content were lower in the comercial starches than the starches obtained in our lab. WRC increased in the order 97.22 in the B900, 120.76 in the B950 and 143.73 in the B990. In comercial starches WRC was different among samples; this may be due to the grade of structure modification. In conclusion, it was observed that corn starches with and without modifications were better than potato and wheat starches. Table 2. Chemical composition in corn modified starch presents in the market Starch % Moisture % Solids % Ash % WRC Acid (g FEU sample ac.lactic) B900 10.24 89.76 0.170 97.22 4.2 x10 -4 23.77 B950 11.06 88.94 0.055 120.76 3.3 x10 -4 B990 11.17 88.83 0.122 143.73 3.0 x10 29.67 -4 27.58
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Viscosity [Pa.s] 10 Yoghurt η e =
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