RT - Journal Article T1 - Production of Gelatinized Wheat and Maize Starches by a Double Drum Drier and Their Use in the Formulation of Salad Dressing JF - JSTNAR YR - 2009 JO - JSTNAR VO - 13 IS - 48 UR - http://jstnar.iut.ac.ir/article-1-1002-en.html SP - 231 EP - 238 K1 - Gelatinized wheat starch K1 - Gelatinized maize starch K1 - Salad dressing K1 - Viscosity K1 - Rheology K1 - Colorimetery AB - Salad dressing is a semisolid emulsion and a colloidal system with high consumer demand. Food polysaccharides (e.g starch) are used in the formulation of salad dressing to improve its physical properties and sensory attributes. In this research, 10% mixture of wheat or maize starches were used to produce pregelatinized starches by a double drum drier, followed by milling and sieving. The pregelatinized starches (10%) were applied in the formulation of a salad dressing instead of native starch. Viscosity (at 25 and 35◦C), Hunter color parameters of the samples were evaluated and compared. Pregelatinized starches were more effective in increasing viscosity of the samples compared to corresponding native starches, and the effect of maize starch was greater than wheat starch. Significant differences were recorded in terms of color parameters of the samples. Pregelatinized starch caused higher L values (lighter samples) while the native starch samples were creamy-light yellow. In general, it can be concluded that the pregelatinized starches had better functional properties in salad dressing compared to native starches, and the produced pregelatinized starches can be used instead of native starch in the formulation of salad dressing. LA eng UL http://jstnar.iut.ac.ir/article-1-1002-en.html M3 ER -