Meeting Abstract - Poster Presentation

Comparison of the corn starch particles as obtained from dry- and wet pulverization methods
M. Kim (1), M. Han (2), B. KIM (1)
(1) Department of Food Engineering, Dankook University, Cheonan city, (s)Korea; (2) Department of Food and Nutrition, Hye Jeon College, Hong Sung city, (s)Korea
Cereal Foods World 53:A64

Some quality characteristics of the corn starch minute particles as obtained from different fine-grinding methods, i.e., wet- and dry-grinding using ultra-sonic homogenizer and ultra fine pulverizer, each were evaluated. The widespread agglomerations of the pulverized particles in which smaller particles adhere to the larger ones were observed from the microstructure of dry-pulverized corn starch particles, possibly due to the electrostatic forces accumulated on the surface of the minute particles during ball milling. No noticeable size distribution pattern and/or morphological changes in the microstructure of corn starch particles were introduced through wet grinding methods. In contrast, dry pulverization caused more or less increases in the minute starch particles sized less than 10?. Water binding capacities of the pulverized corn starches were noted to increase up to 96.9% (2.3 times) and 246.8% (8.4 times) for wet- and dry pulverization, respectively, from 41.3% of the original corn starch. Dry-pulverization also caused increases in swelling capacity, solubility, and light transmittance characteristics of the starch particles according to grinding times while wet pulverization did no noticeable changes. However, a sharp increase in the Hunter colorimetric lightness ‘L’ value of the starch particle was obtained from wet pulverization while the effects from the dry pulverization were almost negligible. In vitro digestabilities of the pulverized starches were recorded as 16.4–21.9% and 37.9–95.9% for wet- and dry pulverization, respectively.

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