Rapid assessment of starch pasting using a rapid force analyzer

Background and objectives: The falling number is a rapid method developed for assessing amylase level on flours, based on viscosity changes. This measurement records the time required for a stirring rod to travel through a flour paste. The Chopin Amylab FN, developed for assessing the FN, allows working as a rapid force analyzer (RFA), recording the force changes of a starch/flour slurry under controlled mixing/heating conditions. The objective of this research was to underline the starch changes occurring along 90 s under continuous mixing and heating. Findings: Four different starches (corn, rice, wheat, and potato) were analyzed using the RFA, evaluating step‐by‐step the structural and textural modifications. Scanning electron micrographs revealed the progressive gelatinization process, that was specific for each type of starch. Nevertheless, the 90‐s procedure was sufficient to ensure complete gelatinization of all starches. Parameters recorded from the RFA showed strong significant correlations with onset and peak gelatinization temperature, besides gelatinization enthalpy. Conclusions: Rapid force analyzer could be used as a rapid method for starch pasting assessment, being valid for discriminating among different types of starches. Significance and novelty: Study shows the potential of Amylab as RFA that records starches pasting performance in 90 s. A test of 90 s allows determining starch paste performance using a rapid force analyzer.

Bibliographic Details

Main Authors:	Garzón, Raquel, Rosell, Cristina M.
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	artículo biblioteca
Language:	English
Published:	American Association of Cereal Chemists 2020-10-25
Subjects:	Amylab, Gel, Microstructure, Rapid force analyzer, Starch, Texture,
Online Access:	http://hdl.handle.net/10261/222807 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003359
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