Effects of the modified starches on the structure of aerated curds mousses

Expediency of working out and application of new types of the domestic modified starches in the technology of aerated milk products is substantiated. The samples of the native starch as well as the experimental enzyme-modified starch samples with different order of washing were used. The sample containing the native starch in the stabilizing system composition possessed the best viscous characteristics. The viscosity index, whippability and the rate of thixotropy of other samples of curds mousses have been increasing with increase of the washing degree of the starch applied. Thus, the curds mousses samples produced on the basis of corn starch with triple rate of washing posessed the best complex structural-mechanical characteristics. The obtained experimental data tell about perspectives of using new domestic types of starches in the milk products technologies for stable consistency formation and for lowering costs of the finished product due to removal of expensive foreign components.

starch, modification, aeration, curds product