DETERMINATION OF WATER SEPARATION FROM COOKED STARCH AND FLOUR PASTESAFTER REFRIGERATION AND FREEZE-THAW

A procedure for determination of net syneresis in starch and flour mat erials was developed based on free water in freshly cooked pastes, syn eresis water expelled during cold storage and absorbed water in the co ntracted gel, Free water values decreased from 50% to <5%, as starch c oncentrations increased from 4 to 10%, indicating the need for correct ion of expelled+absorbed water values from free water for calculating net syneresis, Normal cereal, root and dicotyledonous seed starches ex hibited a broad range of expelled water values during refrigeration, b ut gave high absorbed water values during freeze-thaw cycles, Waxy sta rches had low net syneresis during refrigeration and, except waxy corn , during freeze-thaw, For comprehensive evaluation, two refrigeration and two freeze-thaw cycles are recommended.