Question

The parameters that determine the performance of cornstarch as thickener. How to determine these parameters？ What equipment is used in determining these parameters?

Answer 1

Ans=

Cornstarch, sometimes referred to as corn flour, is a carbohydrate extracted from the endosperm of corn. This white powdery substance is used for many culinary, household, and industrial purposes. In the kitchen, cornstarch is most often used as a thickening agent for sauces, gravies, glazes, soups, casseroles, pies, and other desserts.

How it works: Cornstarch is comprised of long chains of starch molecules, which when heated in the presence of moisture, will unravel and swell. This swelling action, or gelatinization, is what causes the thickening to occur.

Factors affecting the thickness of corn flour :

1. Rheology ( shear stress and shear rate) = Rheometer

2. Crystallinity = XRD

3. Gelatinization temperature = measured by a Differential scanning calorimeter

4, Structure of cross-linked amylose and amylopectin molecule = Scanning electron microscope

5. Viscosity = Rapid vicso analyzer

6. The particle size of corn grains= sieve shaker