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A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches

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Abstract

The goal of this work was to find or create a simple model of the experimental high-resolution water absorption isotherms, determined with the dynamic dewpoint isotherm method (DDI) for different forms of starch powder. The samples used were rice and cassava starches and their 1:1 mix, each in raw and pregelatinized forms. The adsorption isotherms were measured at both 25 and 35 °C temperatures for the water activity range 0.2–0.9. The results showed that the modern DDI method provided densely measured isotherms with consistent characteristics. In particular, a linear zone in the adsorption isotherms of starch powders can be identified and its extent estimated. It is also subjectively clear with the DDI resolution across all the samples tested. Aside from smallish distinction between raw and pregelatinized cases, the starches had very similar isotherms, which might represent a “generic starch flour isotherm”. This shape was very well fit by an initial linear segment and a final curved segment, with the critical transition at the switch point. The transition point results indicate that pregelatinization increases the demands on water barrier properties of the packaging.

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Acknowledgements

The authors gratefully acknowledge financial and equipment support by the Food Innovation and Research Institute, and by the Halal Food Science Center, Department of Food Science and Nutrition, Faculty of Science and Technology, Pattani Campus, both of which reside with the Prince of Songkla University, Thailand.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Pattani, 94000, Thailand

    Taewee Karrila

  2. Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Surat Thani, 84000, Thailand

    Seppo Karrila

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  1. Taewee Karrila
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  2. Seppo Karrila
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Correspondence to Taewee Karrila.

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Karrila, T., Karrila, S. A switch point model for high-resolution moisture absorption isotherms of raw and pregelatinized starches. Food Measure 11, 1592–1601 (2017). https://doi.org/10.1007/s11694-017-9539-9

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  • DOI: https://doi.org/10.1007/s11694-017-9539-9

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