What is modified starch?
Normal starches that have been chemically or physically modified to achieve unique functional properties.
What are the reason for modifying starch?
- Provide functional properties
- Abundant
- Readily available
- Provide an economic advantage
What are the effects of modifying starch?
- Starch gelatinization
- Freezing ability perform much better in freezing storage)
- cold water solubility
- viscosity
What are the uses of starch?
- binder
- increase solubility
- easily soluble in cold water
- emulsifier and stabilizer
- fat substitute ( in low fat milk )
- extend shelf life
- prevent lump/drip
State foods containing modified starch!
• Low- fat ice cream
• Canned soup
• Chips
• Instant pudding
• Cheese mozarella
• Powder coated foods (hard coating)
• Candy
• Capsules
Types of modified starch?
Physical, Chemical, Enzyme treatment
Two process that undergo in PGS starch?
Gelatinization & drying process (spray drying)
Main consequences of pre gelatinized starches are?
The destruction of the granular structure
The principle properties of PGS is ?
increase in swelling capacity, absorb in cold water, can expand faster without heating
PGS starches can be used for?
Dry mixed pudding & sausages (use as thickener in instant product)
what is the difference between native starch and modified starch?
native starch need heating process, modified starch no need certain temperature anymore
What is the difference between cold swelling PGS ?
Cold swelling still maintain the granular integrity, can swell at room temperature ( no heating process ), produce smooth texture
So to heat the cold swelling starch must use ethanol water solution followed by spring drying.
What is the purpose of heat treated starch?
To press/flattened the starch granules so the outcome of the product will be strong granule compared to native, have greater viscosity, have greater stability ( but it can delay viscosity by retard the granule from swelling)
What is the characteristic of hydrolysis starch?
good source for gelatinization process
most commonly used modified starch?
cross linking starch (undergo molecular reaction)
what is the purpose of cross linking process ?
is to enable the starch to withstand the low pH condition, shear resistant & high temp.
What are the examples of cross linking starch?
Acid base product (BBQ sauce/pizza sauce)
what is the application of oxidized starch?
for dusting products (marshmallow)
True or false cross link starch has lower viscosity compared to ox starch?
False, ox starch has lower viscosity
What is the purpose of substitution starch?
- Prevent retrogradation- Improves clarity, reduce syneresis
- Reduce rancidity & improve quality of fat-containing product