Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch.

Dhanalakshmi, K. and Suvendu, Bhattacharya (2012) Flow and Functional Characterization of Cornstarch Powder in the Presence of Water and Pregelatinized Starch. Journal of Food Process Engineering, 35. pp. 887-897.

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Abstract

A model system comprising cornstarch has been agglomerated in the presence of binders like water and pregelatinized starch (PGS).Moisture and PGS contents have been varied between 12.3 and 20.1% and 0 and 6%, respectively. The physical characteristics of powder that have been determined include loose bulk density, wetting time and sinking time.A powder flowanalyzer has been employed to determine flow characteristics like maximumforce and energy for compression and decompression. An increase in moisture content and/or PGS increases average particle size and loose bulk density of agglomerates. The wet agglomerates show improved wetting and sinking times compared to dried agglomerates. Like wetting time, sinking time also decreases with an increase in moisture content meaning that these two indices behave in a similar manner. The functional properties like wetting and sinking times of powders at 18.5% moisturemade with PGS are instant and only take less than 5 s.

Item Type:	Article
Uncontrolled Keywords:	pregelatinized starch, cornstarch, Processed powdered foods
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jan 2013 06:34
Last Modified:	25 Sep 2018 06:52
URI:	http://ir.cftri.res.in/id/eprint/11077

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