USE OF THE RAPID VISCO-ANALYZER TO MEASURE STARCH PASTING PROPERTIES .2. EFFECTS OF EMULSIFIERS AND SUGAR-EMULSIFIER INTERACTIONS

The Rapid Visco‐Analyzer (RVA) was used to study the effects of sucrose ester (SE) emulsifiers and a propylene glycol ester (PGE) emulsifier on starch cooking properties. Maize, tapioca and wheat starches were affected to different degrees by F‐160 SE with a hydrophil‐lipophil balance (HLB) of 15. Up to a concentration of 0.05 parts emulsifier to 1 part starch, the F‐160 SE increased peak viscosity, time to peak and maximum setback viscosity of the starches. These data suggested that the SE functioned by forming a clathrate complex with the starch molecules. When cooking properties of maize starch were studied in the presence of SEs with HLB 6, 11 and 15, the effects of the SE did not appear to be directly related to HLB. The PGE did not appear to form a clathrate complex with wheat starch, as indicated by a decrease in peak viscosity and time to peak. Cooking properties of the starches were also measured in the presence of sugars (dextrose, sucrose, corn syrup solids and polydextrose) at a level of 2 parts sugar to 1 part starch, plus emulsifiers at a ratio of 0.02:1. Peak viscosity, time to peak and maximum setback viscosity were affected synergistically in the presence of both sugar and emulsifier as compared to additive effects of the two ingredients acting alone. Although reaction mechanisms could not be defined from the data obtained, the RVA proved useful for quickly demonstrating the effects of multiple ingredients on starch cooking properties. Copyright © 1990 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim