Comparison of pasting properties of starch extracted from corn varieties

Abstract

Maize is the third most important cereal crop and major source of energy and other nutrients for human and livestock in the world. Corn starch is a valuable ingredient in the food industry, being widely used as a thickener, gelling agent, bulking agent and water retention agent. In the present study starches extracted from corn varieties were analyzed for pasting characteristics to determine their potential applications in food system. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of HQPM-1 and HQPM-7 starch were noted as 1344-1225cP, 716-779cP, 669-567cP, 1349-1326cP and 771-663cP, respectively. It is found that trough viscosity of HQPM-7 starch was significantly higher than HQPM-1 starch whereas peak viscosity, breakdown viscosity, final viscosity and setback viscosity of HQPM-1starch were higher than HQPM-7 starch.