Improving Characteristics of Native starch

Abstract

The optimum conditions in producing pregelatinized starch were studied from four different native starches manufacturing in industrial scale namely, rice starch, glutinous rice starch, tapioca starch and mung bean starch. Physical and functional properties of these pregelatinized starch were investigated and utilized as an ingredient in batter making. It was found that the highest yield obtained from these optimum conditions : chearance of the double drum dryer adjusted at 0.01 inch ; speed of rotation, 12 rpm ; steam pressure 40 lb/in² feeding concentrations of starch solutions were 40% for rice and tapioca starches 45% for glutinous rice starch and mung bean starch. The dried pregelatinized starch flakes were glossy, white in color and contained moisture content 7.7-10.6% water activity 0.445-0.58, and bulk density 0.305-0.450 gm/ml. Each dry pregelatinized starch absorbed 9-22 ml of water per gram. Viscosity of prepared paste was dependent on concentrations and sources of pregelatinized starches. Batters prepared from the added pregelatinized starches were more viscous, better pick up and adhesive on vegetable than those prepared from the original starches.