FREEZE-THAW STABILITY OF AMARANTH STARCH AND THE EFFECTS OF SALT AND SUGARS

Freeze-thaw stability of amaranth, corn, wheat, and rice starches was determined measuring the percent of syneresis by centrifugation. Therm al properties were calculated by differential scanning calorimetry (DS C). The effects of salt (NaCl at 2 and 5%) and sugars (sucrose, glucos e, and fructose at 10, 20, and 30%) on the freeze-thaw stability of am aranth starch were also studied. Based on DSC and centrifugation metho ds, amaranth starch had better stability after freezing and thawing th rough four cycles than did corn, wheat, and rice starches. Amaranth st arch with added salt showed similar stability as compared with a contr ol when measured by centrifugation and showed increased stability when measured by DSC. Adding sugars to amaranth starch gels had varying re sults, but for the most part, they showed similar or increased stabili ty when compared with a control.