Effect of fatty acids on clarity of starch pastes
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The effect of some fatty acids at different concentration and two solubilization procedures on clarity of starch, amylose and amylopectin pastes was studied. In general, paste clarity, measured as percentage of transmittance (%25T), decreased with increasing concentration of fatty acids and this effect was different with the starch source. Oleic acid showed the lowest %25T, and this effect was associated to the unsaturation in its structure, which might produce stronger intermolecular interactions between the fatty acid and starch chains. In contrast, interactions between saturated fatty acids (palmitic and stearic) and starch chains might be associated to molecular structure of starches more than chain length of fatty acids. Additionally, it was observed that fatty acid addition before starch gelatinization, developed clearer pastes that when fatty acid addition was done after gelatinization.
