Starch: Analysis of Quality

A. Gunaratne*, Harold Corke

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations

Abstract

Functional properties are the key to the industrial utilization of starch, which is the predominant component of food grains. Starch function is largely determined by the proportions of the linear amylose fraction versus the highly branched amylopectin. Testing methods include analysis of the amylose:amylopectin ratio and determination of starch pasting properties by heating the starch suspension in water.

Original languageEnglish
Title of host publicationNutrition and Food Grains
PublisherElsevier Inc.
Pages198-207
Number of pages10
Volume2-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 17 Dec 2015
Externally publishedYes

Keywords

  • Amylopectin
  • Amylose
  • Chain length
  • Degree of branching
  • Iodine test
  • Physicochemical properties
  • Rapid ViscoAnalyzer
  • Staling
  • Starch retrogradation
  • Viscoamylograph

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