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United States Department of Agriculture

Agricultural Research Service

Title: Effects of Native Lipid Content on the Gel Properties and Spherulite Formation of Jet Cooked Cornstarch

item Peterson, Steven
item Eller, Fred
item Fanta, George
item Felker, Frederick

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: May 28, 2006
Publication Date: September 17, 2006
Citation: Peterson, S.C. 2006. Effects of native lipid content on the gel properties and spherulite formation of jet cooked cornstarch [abstract]. American Association of Cereal Chemists Meetings. p. 167.

Technical Abstract: Steam jet cooking is a process that has been used for many years to prepare aqueous starch dispersions for both food and industrial applications. In this process, gel properties of the final starch dispersion are dependent on several variables, including starch concentration, steam pressure, stirring and cooling conditions, and the native lipid content of the starch. Jet cooked cornstarch dispersions, when slowly cooled, have also been shown to form spherulites with varying morphologies that are also greatly influenced by the presence of native lipids, i.e., they will not form using defatted starch. Recent studies using critical fluid extraction of cornstarch have shown that partial, non-specific extraction of the native lipids from cornstarch can be obtained quickly and without the use of large amounts of potentially toxic solvents. Thus, cornstarch samples with a range of native lipid content were subjected to jet cooking in order to determine the role of native lipid content on gel properties, and spherulite formation in jet cooked cornstarch.

Last Modified: 4/22/2015
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