Abstract

In many cases a food formulation demands the use of large quantities of water for better dispersion of components, to solubilize others, because a process is accomplished in an easier way and less energy is demanded (e.g., whipping or kneading), or simply because “that is the way to do it”. Additionally, excess of water in the final product produces problems in its stability, for example, syneresis or phase separation. Finally, removal of water from diluted solutions (concentration) by evaporation at boiling point introduces flavors and nutrient losses that may be detrimental, and a lower temperature process may be desirable. Native starch granules are known to imbibe water and swell when exposed to free water and temperatures above their gelatinization point (Tgel). In its native form could be used in some foods as a water absorber which could prevent some unwanted phenomena such as syneresis, also can facilitate the concentration of some nutrients in the liquid phase and removing unnecessary water from some foods (dewatering). Starch has the capacity to absorb water at different temperatures depending of its origin and this excellent property will be studied in detail to explore this new application. This investigation proposes a new application of starch in order to explore its use as desiccant in food product. Native starch from different sources will be incorporated to some food model system to study the effect as water holding and desiccant. The investigation will include in general terms the study of swelling of native starch granules from corn, rice, potato and wheat, at different temperatures; the quantification of each starch swelling by video microscopy and image analysis and the study of dehydrating effect in food model systems. As a result of this research it is expected that the stability and physical properties of widely consumed foods (e.g., emulsions, foams and gels) will be improved using a natural ingredient (starch). In detail we expect extend the shelf life of these kind of products and other such as mild heating processes and possibly replacing chemical additives avoiding the loss of nutritional factors themo-sensible. Finally, we expect expand the knowledge about starch granules gelatinization in presence of other food components. The work will be presented in two International and one national Congresses and will be prepared two papers to be published in ISI journals. In addition, I will collaboration in classes such as Chemical Process Food safety and security and Food Chemist given by Professor Pedreschi and other collaboration in Laboratories related with food process in the Department of Chemical Engineering. Finally, part of this research will be exposed as presentation in Chile VA! and Explora Programs as it has been with my previous research.