Influence of salts on starch degradation: Part I - sodium chloride

摘要

To reduce the amount of salt in cereal-based products without changing their properties, it is necessary to understand the role of salt in the product. Native wx maize, cassava or potato starch were mixed with sodium chloride (NaCI; 0-4% dry weight basis; moisture adjusted to 20% wet weight basis; wwb) and were heated at 230°C for 45 min. Presence of salt enhanced colour formation proportionally to its concentration. Microscopic observations, wide angle X-ray, DSC and intrinsic viscosity data all suggested that the starch granule and the starch polymer were degraded by such heat treatment. Presence of NaCI enhanced the degradation proportionally to its concentration. This degradation might lead to the formation of smaller molecules which potentially could then caramelise during the heat treatment. This mechanism may explain the impact of salt on colour formation in cereal-based products.