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PRIMARY PRODUCT > STARCH MODIFICATIONS > Flashcards

STARCH MODIFICATIONS Flashcards

1
Q

PHYSICAL MODIFICATION

A

PRE-GELATINIZED STARCH

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2
Q

PRE-GELATINIZED STARCH

A

Starch is pre-cooked or ‘instantized’ by simultaneously cooking
and drying

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3
Q

Pre-gelatinization involves

A

heating starch in the presence of water
to swell the granules, followed by drying the swollen starch.

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4
Q

Disadvantages: of pre gelatinized starch

A
  • Difficult to disperse
  • Can form lumps
  • Coarse texture
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5
Q

The pregelatinized starch can be rehydrated easily in cold water

A

, forming a
gel or paste without the need for further cooking

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6
Q

Instant solubility of pre gelatinzed starch is due to the disruption

A

of the granular structure during
the gelatinization process.

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7
Q

Pregelatinization of Starch in a Waternonsolvent Solution

A

Starch is suspended in a solution that consists of water and a nonsolvent. The nonsolvent can be an organic solvent such as ethanol, acetone, polyols e

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8
Q

Final Product: The dried starch is obtained as a powder.
This starch can be easily rehydrated i

A

in cold water,
forming a paste without the need for further heatin

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9
Q

Starch Granule Disruption by mechanical Force

A

Involves mechanical, physical, or
enzymatic processes that break down larger granules into smaller particles.

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10
Q

Mechanical methods of starcg granule disruption

A

Milling,
High pressure homogenization

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11
Q

physical methods of starcg granule disruption

A

Ultrasonication, Spray drying

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12
Q

combination methods of starcg granule disruption

A

High shear mixing
and enzyme treatment

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13
Q

disrupted granules Applications

A

Improved Texture in Low-Fat Foods, Enhanced Stability in Emulsions, Quick Hydration and Thickening

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14
Q

Smaller starch granules can mimic the
mouthfeel of fats

A

Suitable as fat replacers in dairy
products, dressings, and baked goods

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15
Q

The fine size and increased surface area
of smaller granules improve

A

their ability
to stabilize emulsion

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16
Q

Hydrate more rapidly and uniformly

A

Ideal for instant food products such as
soups, sauces, and desserts.

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17
Q

HYDROTHERMAL TREATMENT. Annealing

A

Annealing involves treating starch granules
in excess water (above 40% moisture) at
temperatures below their gelatinization
point for an extended period.

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18
Q

Annealing

A

reorganizes the crystalline
structure, enhancing the granules’ thermal
stability and improving their functional
properties.

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19
Q

Heat-Moisture Treatment (HMT)

A

T involves treating starch with limited
water content (10-30% moisture) at higher
temperatures (usually above the
gelatinization temperature) for a specific
time.

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20
Q

hmt

A

increases the starch’s
resistance to enzymatic hydrolysis and alters
its gelatinization and pasting properties

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21
Q

CHEMICAL MODIFICATION-LOW VISCOSITY STARCH

A

Starch subjected to a treatment, which resulted in rupture of some of the glycosidic bonds in the starch molecules – cause viscosity to decrease

22
Q

ADVANTAGES LOW VISCOSITY STARC

A
  • Can be cooked in water at higher concentration (10-65% wt) Than native starches (10%)
  • Needed in application where a high solid starch paste with pumpable and workable viscosity is required
23
Q

ACID MODIFIED STARCHES

A

treated with a dilute acid (typically hydrochloric acid or sulfuric acid) under controlled conditions to partially hydrolyze the starch molecules.

24
Q

Mechanism OF ACID MODIFIED STARCH

A

Causes partial hydrolysis of the glycosidic bonds in the starch molecules, breaking down the long chains of amylose and amylopectin into shorter fragments.

25
Q

CHARACTERISTIC OF ACID MODIFIED STARCH

A
  • Develop lower molecular weight and lower pasting viscosity
    compared to native starch
  • Develop stronger gel upon cooling
  • Higher gel clarity
    ✓ Widely used in manufacture of gum candies and other softeating confectionery.
    ✓ Could form concentrated gels that set firmly upon cooling
26
Q

OXIDIZED STARCH

A

Starch treated with oxidizing agents, such as
sodium hypochlorite.

27
Q

OXIDATION PROCESS

A

introduces carboxyl and carbonyl
groups into the starch molecule, altering its
functional properties.

28
Q

The introduction of carboxyl and carbonyl
groups causes

A

partial depolymerization of the starch, leading to a reduction in molecular weight and viscosity

29
Q
  • Oxidized starch is widely used in the food
    industry due to its unique characteristics,
A

including lower viscosity, improved film-forming ability, and enhanced binding properties

30
Q

APPLICATIONS OXIDIZED STARCH

A

Batters and Dough, Icings and Glazes, Gummies and Jellies, Crispy Coating

31
Q

α-amylase, β-amylase, glucoamylase, pullulanase

A

Enzymes hydrolyze (1→4) or (1→6) linkages between α-Dglucopyranosyl residues

32
Q

Hydrolysates with:

A
  • DE < 20 : maltodextrin
  • DE 20 – 100 : Glucose syrup/corn syrup
33
Q

α- amylase is an endoenzyme that

A

hydrolyzed α-1,4 linkages producing
linear and branched saccharide

34
Q

β-amylase is an exoenzyme that

A

hydrolyzed α-1,4 linkages at every 2
glucose unit, from non reducing end producing maltose and β-limit dextrin

35
Q

Glucoamylase can

A

hydrolyzed both α-1,4 linkages and α-1,6 linkages, producing glucose

36
Q

Dextrinization/Pyroconversion is the

A

e roasting of dry starch
(10-20% moisture) at high temperature (200-250°C) in a small
amount of acid (eg. HCl)

37
Q

crosslinked starch

A

Starch granules are treated with
crosslinking agents such as phosphorus
oxychloride, epichlorohydrin, sodium
trimetaphosphate, or adipic anhydride

38
Q

crosslinking agents react with the hydroxyl
groups on the starch molecules

A

forming covalent bonds between them, which
results in a network structure

39
Q

crosslinked starch

A

Form bridges/crosslinks (covalent bonding)
from one starch molecules to another;
thus, strengthening the granules

40
Q

Characteristic of crosslinked starch

A
  • The starch granules have increased resistance to swelling and gelatinization
  • A higher viscosity of the cooked starch paste is attained
  • Increase resistance of starch paste viscosities to the thinning effect of prolonged agitation, heat or pH
    Also known as PROCESS TOLERANT
    STARCH
  • Reduction of the cohesive, rubbery, elastic characteristic of starch paste - give smooth, creamy paste
41
Q

Application of crosslinked starch-1. Salad dressing -

A

provide thickening with stable viscosity at
low pH and high shear during the
homogenization process

42
Q

AApplication of crosslinked starch-Canned food

A

provide low initial viscosity, high heat transfer, and rapid temperature increase during retort sterilization

43
Q

Application of crosslinked starch-

A

Applied in soups, gravies, sauces,
baby foods, fruit filling, pudding,
and deep-fried foods.

44
Q

STABILIZED STARCH

A
  • Also known as SUBSTITUTED STARCH
45
Q

In substitution/stabilization, bulky groups are

A

substituted onto the
starch by either etherification or esterification

46
Q

ESTERIFICATION

A

the hydroxyl
groups (–OH) present on the glucose units
of starch molecules are converted into ester
groups (–O–C=O) through a reaction with
an acid or anhydride.

47
Q

Approved reagent for esterification

A

acetic anhydride, vinyl
acetate, succinic anhydride, 1-octenyl
succinic anhydride and sodium
tripolyphosphate

48
Q

ESTERIFICATION - HYDROPHOBIC
MODIFICATION

A

Application
* Stabilization of carbonated beverage
* Stabilizers in in high viscosity high oil systems, such as salad dressings
* Encapsulation of water insoluble substances, both volatile and nonvolatile

49
Q

ETHERIFICATION –Hydroxypropylated
starch

A

the hydroxyl groups (–OH) of the glucose units in starch are converted into ether groups (–O–R) through a reaction with alkylating agents.

50
Q

etherification application

A

thickeners in fruit pie fillings, puddings, gravies, sauces, salad dressings and frozen pudding

PRIMARY PRODUCT (7 decks)

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