2024-11-30T16:43:55+03:00[Europe/Moscow] en true <p>What is modified starch?</p>, <p>What are the reason for modifying starch?</p>, <p>What are the effects of modifying starch?</p>, <p>What are the uses of starch?</p>, <p>State foods containing modified starch!</p>, <p>Types of modified starch?</p>, <p>Two process that undergo in PGS starch?</p>, <p>Main consequences of pre gelatinized starches are?</p>, <p>The principle properties of PGS is ?</p>, <p>PGS starches can be used for?</p>, <p>what is the difference between native starch and modified starch?</p>, <p>What is the difference between cold swelling PGS ?</p>, <p>What is the purpose of heat treated starch?</p>, <p>What is the characteristic of hydrolysis starch?</p>, <p>most commonly used modified starch?</p>, <p>what is the purpose of cross linking process ?</p>, <p>What are the examples of cross linking starch?</p>, <p>what is the application of oxidized starch?</p>, <p>True or false cross link starch has lower viscosity compared to ox starch?</p>, <p>What is the purpose of substitution starch?</p> flashcards
Starch 2

Starch 2

Customize
collection saved
Share
Long Term Learning Spaced Repetition
Add to Long Term Learning Desk
Fast learning Repeat this set of flashcards
Preview Test Spell
Play
Match
Review

  • 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