Changes in Starch Pasting Properties Due to Sugars and Emulsifiers as Determined by Viscosity Measurement

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Abstract
The effects of sugars, emulsifiers, and their interactions on starch pasting properties were determined by the Rapid Visco‐Analyser (RVA). Solutions of 50% sugars in water were used. The disaccharides, sucrose and lactose, delayed pasting more than did the monosaccharide, dextrose. Sugars’effects on starch pasting delay and on starch paste consistency varied with the starch. Addition of the same emulsifier (1%) to different starches did not result in the same change in paste consistency in the presence of high amounts of sugar. Both sucrose ester F‐160 (SE) and polysorbate 60 (PS) reduced the hot paste consistency of starch‐sugar mixtures, with SE having a greater effect than PS.