Quality assurance at the obtaining of

pregelatinised starches

Monica Mironescu, Maria-Lidia Iancu, Vionela Mironescu

KEY WORDS: pregelatinised starch, gel forming capacity, gel fluidity, hydration degree

ABSTRACT

Pregelatinised starch has important characteristics which make it adequate for different applications. This research studies the influence of three process parameters (starch content, heating time and heating temperature) on three properties of pregelatinised corn starch: gel forming capacity, gel fluidity and hydration degree by using a 2³ full factorial design. For each starch characteristic, a polynomial model is build. The models correlate the variation of process parameters with the characteristics and help to optimize the process of pregelatinised starch obtaining in order to improve the quality of the final product.