The objective of this study is to determine if it is possible to determine starch damage on corn flour using the Sdmatic. The tests were done on different flours used in a specific application, but the method could be applied to all users of corn flour. For instance, damaged starch on masa flour has an influence on the tortilla foldability. The SDmatic has been developed to measure starch damage in wheat flour using the amperometric method described by Medcalf and Giles (1966). The determination onlytakes less than 10 minutes. We first determined the repeatability of the test on corn flour. The difference between two tests is significantly different when the AI values (Iodine Absorption) differs more than 1.49%. We tested 12 corn flour samples thatwere judged by our supplier as of "good" to "bad" quality. The results obtained with the SDmatic on these 12 samples show that: 1) It is possible to make measurements on corn flour with the SDmatic. 2) The information obtained from the tests results relates well to the corn flour supplier's observations. For the studied specific application, the "good" quality corn flour was linked to a low starch damage. Our supplier's specific application concerns feed industry, details are confidential.
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