Corn, tapioca and non-waxy rice starches were treated at 20oC for 30min under HHP (550 MPa) to prepare amorphous granular starches (AGS) and their physicochemical properties, such as water holding capacity (WHC), rapid visco analyzer (RVA) pasting properties, solubility, swelling power and apparent viscosity were investigated. All AGS (corn, tapioca and non-waxy rice starches) revealed different physicochemical properties compared to native starches. Also all AGS revealed the thicker pastes than native starches when mixed with cold water. WHC of native starches were significantly different each other and non-waxy rice starch showed the highest value followed by corn and tapioca starches, whereas WHC of all AGS showed no-significant difference. WHC of all AGS were much higher than those of native starches. It is interesting to note that solubility and swelling power of all AGS were higher at 60oC and lower at 90oC than those of native starches, respectively. This is possibly due to disintegration of crystalline region in AGS. In case of RVA pasting properties, all AGS showed distinctively different pasting pattern compared to native starches. Pre-gelatinized starch, which has no crystalline and no granular structure, did not show pasting properties in RVA analysis because they do not have granular structure. However, all AGS showed similar pasting pattern with native starches with relatively lower peak viscosity and setback, and relatively higher pasting temperature than native starches. Preparation and physicochemical properties of AGS provides possible future application of AGS in various industries.

Physicochemical properties of amorphous granular starches prepared from corn, tapioca and non-waxy rice starches using high hydrostatic pressure

251st National Meeting (2016)

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