Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems

The effect of NaCI and ascorbic acid addition at the different concentrations on the pasting and textural parameters of corn starch in water and skimmed milk were determined using Texture and Rapid Visco Analyser. Rapid Visco analysis exhibited that addition of NaCI and ascorbic acid significantly affected (p<0.05) the pasting parameters such as peak time, pasting temperature, peak, breakdown, final, trough and setback viscosities. Also addition of NaCI and ascorbic acid significantly influenced (p<0.05) textural properties such as hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess, and resilience values of starch gels. This study indicated that the concentration ratio was found to be quite significant in the addition of salt and ascorbic acid to the corn starch. These results will be used as a guideline in the development of starch-based food products containing NaCI and ascorbic acid