FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

TERESA FORTUNA, LESŁAW JUSZCZAK

Title

Usage of helium pycnometer for the starch density measurement

Abstract

Using helium pycnometer the starch density of different origin was determinated. The highest its value among natural starches was for the potato starch – 1,5176 g/cm3, but the lowest for the maize starch – 1,5032 g/cm3. It was also discovered that the process of starch removal of fat had a little influence on its density. Considerating the defatted wheat starch in the temperature 80°C the density was slightly decreased, but increased in case of the rest of defatted starches. The greatest density after defatting had oat starch (the extraction temperature – 80°C) – 1,5196 g/cm3. The values of standard deviations for the density measurement were from 0,0002 to 0,0016 g/cm3, but the variability coefficient from 0,01 to 0,1%, what testify that this method is very accurate.

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