MECHANICAL MODIFICATION OF NATIVE AND POR OUS STARCHES BY MILLING FORUTILIZATION AS FAT MIMICS .1. PROPERTIES OF NATIVE STARCHES AFTER DRYMILLING

With the purpose to produce modified starches that may act as fat mimi cs, commercially available starches from maize, wheal, barley, waxy ma ize, waxy barley, oats, sage, and smooth peas were subjected to impact and vibration ball milling. The resulting alterations of physico-chem ical properties of the products, e.g. cold water binding capacity, col d water solubility, degree of mechanical starch damage, apparent amylo se content, and particle size distribution were measured. Impact milli ng had little effect on physico-chemical properties. Vibration ball mi lling, however, induced considerable fragmentation and deformation of the starch granules. Depending on the degree of fragmentation and defo rmation, cold water binding properties were changed specifically to pr oduce gels in cold water which showed high stability toward centrifuga l forces and freeze-thaw treatment comparable to those of commercial f at replacers. Criteria for utilization of mechanically modified starch es as Fat mimics were determined.