Chemical and Functional Properties of Food Saccharides

11.3.1 STARCH-CONTAINING PRODUCTS
11.3.1.1 High-Moisture Starch Products
Table 11.3 shows that blending various starches in native, pregelatinized, or modified
state are commercial approaches in preparing high-moisture starch systems such as
pastes, gels, and mixes. Waxy starches are beneficial in quick thickening. They
exhibit a low hot-paste viscosity (η), which facilitates heat penetration. 47 Nonwaxy
TABLE 11.3
Polysaccharide Blends in Starch Pastes, Gels, and Mixes
System Polysaccharide Function References
Starch paste Fill-η starch (mainly Thickening quickly,
47
waxy maize) + η- no residual η,
building starch increasing heat
(cross-linked starch) penetration and
process resistance
Starch paste and gel Waxy and Indica rice Adjusting pasting
69,73
starches
viscosity and elastic
module
Dry mix Pregelatinized starch Easy to “cook-up,”
47
+ hydroxypropylated increasing
starch
freeze–thaw
stabilization
Dry mix “Cook-up” starch + Increasing hydration
34
MD + gum
and η development,
tragacanth + sugars decreasing lumping
Batter mix Corn flour + mildly
oxidized starch
Excellent adherence 46
Starch-based gum and Thin-boiling starch + Giving soft, medium-
46
jelly
gelatin
long texture, medium
clarity
Starch-based gum and Oxidized starch +gum Giving hard, long
46
jelly
arabic
texture, high clarity
Starch-based jam and Cross-link and Increasing bakery and
46
filling
acetylated waxy freeze–thaw
maize starch and stabilities, giving
pectin
desired texture
Instant pudding, pie Roll-dried maize Thickening,
46
filling, and cream starch, modified
starches + Naalginate
and CAR
stabilizing, gelling
Ready-to-serve
dessert
Starch + CAR Giving desired texture 46
Jellies, pudding Starch or κ-CAR + Gelling, creating new
59
MCC
texture, decreasing
syneresis
© 2004 by CRC Press LLC