Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch

Abstract

The effects of additives (sucrose, glucose, and sodium chloride) on textural properties of native and annealed corn starch gels were measured using differential scanning calorimetry, X-ray diffraction, scanning electron microscopy, and texture analyzer. Annealing temperature, additive concentration, and pH affected the corn starch gels. Firmness, consistency, cohesiveness, and viscosity values ranged from 20.55 to 43.70 g, 213.67 to 412.00 g/sec,-25.81 to-15.22 g, and-104.21 to-6.73 g/sec, respectively. The eigenvalue of the texture characteristics of annealed corn starch decreased without additives, and increased with additives. Annealing at 55°C had more effect than did annealing at 45°C.