Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 14, 2002
Publication Date: March 1, 2003
Citation: GARZON, G.A., GAINES, C.S., MOHAMED, A., PALMQUIST, D.E. EFFECT OF OIL CONTENT AND PH ON THE PHYSICOCHEMICAL PROPERTIES OF CORNSTARCH-SOYBEAN OIL COMPOSITES. CEREAL CHEMISTRY. 2003.v.80(2).p.154-158. Interpretive Summary: Currently prices for agricultural commodities in the United States are near record lows. New value-added applications need to be developed which will bring stability and higher prices to those materials. Fantesk**TM is a patented USDA technology, which has many applications in both food and engineering materials business such as the production of low-fat foods, adhesives, drug delivery, and lubricants. In this study the physical properties of Fantesk were examined when the material is re-mixed with water from a dry powder state. The physical properties of Fantesk were found to be dependent on the acidity of the solution. This information is of value in developing new applications for Fantesk in food systems where control of acidity is an important factor.
Technical Abstract: The physicochemical properties of reconstituted cornstarch-soybean oil composites and reconstituted jet-cooked cornstarch have been evaluated and compared. Evaluated physical properties of the reconstituted jet-cooked cornstarch included pasting properties, gel firmness, and thermal properties of the gels at 2 pH levels. These properties were also evaluated on reconstituted cornstarch-soybean oil composites at 2 pH levels and 2 oil content levels. Moisture and protein content of the composites decreased with oil content while ash and amylose contents were unaffected. Unbound and total oil of the composites significantly increased with oil content. PH significantly affected the firmness of the gels made with jet-cooked starch but not firmness of the gels made with composites. Oil content did not affect firmness of gels made with composites. There were marked differences in the thermal properties of the gels made with jet-cooked cornstarch at different pH levels. Differences in the thermal characteristics of gels made with cornstarch-soybean oil composites were attributed to pH and oil content. There was a significant change in hot paste viscosity and cold paste viscosity when pastes were made with jet-cooked cornstarch in different pH buffers. PH also affected initial viscosity, cold paste viscosity, and breakdown viscosity of the pastes made with starch-oil composites.