Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches

The effects of glycerol monostearate (GMS) on the physico-chemical, thermal, rheological, textural and noodle making properties of corn starch and potato starches from four different cultivars (K. Jyoti, K. Sindhuri, K. Sutlej, K. Chandermukhi) were studied. The addition of GMS reduced the swelling power, solubility and syneresis in corn as well as potato starches, with K. Jyoti and K. Sindhuri potato starches having the highest effect. The transition temperatures and enthalpy of gelatinization also increased for all the starches in the presence of GMS. The potato starches showed higher peak G, G″ and lower tan δ than corn starch that increased to a significant extent with the addition of GMS. During the refrigerated storage of starch gels, the gel strength was observed to be lower for the starches containing GMS. The noodles prepared with the addition of GMS showed higher cooking time and lower cooked weight and cooking loss. Texture profile analysis (TPA) of the cooked noodles revealed that the addition of GMS decreased the hardness slightly and the cohesiveness, gumminess, springiness and chewiness to a significant extent.