2009 Fiscal Year Final Research Report
Effective Methods of adding acids to starch products
| Project/Area Number |
20700582
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mie University |
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Principal Investigator |
HIRASHIMA Madoka Mie University, 教育学部, 准教授 (80390003)
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| Project Period (FY) |
2008 – 2009
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| Keywords | 澱粉 / 糊化 / 老化 / テクスチャー / 有機酸 |
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| Research Abstract |
The retrogradation process of starches was investigated by DSC measurements, fracture measurements of starch gels and syneresis measurements, transmittance measurements of starch pastes. It was found that the retrogradation rates became almost equilibrium after storing the sample for more than 45 days. Adding acids to starch pastes or starch gels decreased their viscosity or gel strength. However, the viscosity of starch pastes or the gel strength of starch gels had no effect, when acids were added after starch gelatinization. Acids did not influence the gelatinization and the retrogradation of starches.
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