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Comparative Study on Physical Properties of Different Starch Paste

Zhai Jia-jia

Abstract

The colour, the transparency, the freeze-thawing stability, the gel strength, the solidification sedimentation capacity of paste of four kinds of starches including potato starch, chestnut starch, corn starch and sweet potato starch were studied and compared. The result showed that potato starch was superior to corn starch in colour, transparency, gel strength, solubility and swelling power, chestnut starch was much better than the other starch in freezing-thawing stability, most physical properties of sweet potato starch was placed in the middle.

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Key concepts: Starch, Potato starch, Food science, Swelling, Corn starch, Syneresis, Solubility, Chemistry