Methods for the study of starch retrogradation

The wealth of current knowledge on starch retrogradation is due in large me asure to the wide array of analytical methods at the disposal of food scien tists. Since retrogradation is a complex process affected by many factors, it is unlikely that any single method would be able to give a complete pict ure of the retrogradation properties of starch gels at both the macroscopic and molecular levels. Independent evidence derived from two or more method s allows cross comparisons that can provide a fuller understanding of this phenomenon. For quantitative measurement of rates of retrogradation, the "i deal" method should be simple, rapid, nondestructive, precise, and inexpens ive. Comparisons of kinetic data from different sources should be made with caution; various factors (thermal history, in particular) that can lead to unjustifiable comparisons and erroneous conclusions should be carefully co nsidered first. This review covers the general principles, capabilities, ad vantages, and limitations of various methods available to study starch retr ogradation. (C) 2000 Elsevier Science Ltd. All rights reserved.