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[Physicochemical changes in starch during corn alkaline-cooking in varieties with different kernel hardness].

Moreno Y Salinas1, Corredor J A Herrera, Merino J Castillo

  • 1CEVAMEX, Departamento de Ingeniería Agroindustrial, Universidad Autónoma, Chapingo, México.

Archivos Latinoamericanos De Nutricion
|October 8, 2003
PubMed
Summary

Alkaline-cooking modifies corn starch properties, reducing viscosity and swelling power while increasing solubility. Hard corn starch undergoes greater changes than soft corn starch due to its endosperm structure.

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Area of Science:

  • Food Science
  • Material Science

Context:

  • Alkaline-cooking is a traditional food processing method.
  • Corn starch is a widely used food ingredient.

Purpose:

  • To investigate the effects of alkaline-cooking on the physicochemical properties of hard and soft corn starches.
  • To compare the modification extent between hard and soft corn starches after alkaline-cooking.

Summary:

  • Alkaline-cooking reduced maximum viscosity, endothermic peak temperature, and swelling power, while increasing solubility in both hard and soft corn starches.
  • Hard corn starch exhibited a higher initial pasting temperature post-alkaline-cooking.
  • Modifications were more pronounced in hard corn starch compared to soft corn starch, likely due to differences in endosperm type and grain hardness.

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Impact:

  • Provides insights into how alkaline-cooking alters starch structure and functionality.
  • Helps in understanding genotype-specific responses to alkaline processing.
  • Informs potential applications of alkaline-cooked corn starches in food systems.