Preparation of starch phosphate carbamides and its application for improvement of noodle quality

Yaojun Sun, Shengru Yang, Guanglei Li and Mengxing Li
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Yaojun Sun: College of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. China
Shengru Yang: College of Food Engineering, Henan University of Animal Husbandry and Economy, Henan, P.R. China
Guanglei Li: School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
Mengxing Li: Department of Biological Systems Engineering, University of Nebraska-Licoln, Lincoln, Nebraska, USA

Czech Journal of Food Sciences, 2019, vol. 37, issue 6, 456-462

Abstract: Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution.

Keywords: starch phosphate carbamides; response surface methodology; pasting properties; noodles (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:159-2019-cjfs

DOI: 10.17221/159/2019-CJFS

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