Quality Characteristics of Modified Corn Starches and its Application into Foods

INTRODUCTION
One of the most important crops in the Philippines is white corn. In the southern regions
of Visayas and Mindanao, corn is the staple food of 20% Filipino population (Bureau of
Agricultural Statistics). It was reported that corn had much higher content of phenolics, ferulic
acid, and flavonoid, which have a significant antioxidant (Adom and Liu, 2002; Plate and
Gallaher, 2005). Corn is also rich in dietary fiber, and diets rich in fiber could reduce the risk
from coronary heart disease, cancer, obesity and diabetes (Bultriss, 2008).
Recently, there had been a wide interest in the production of starch noodles due to an
increase consumption of noodles that led to concerted efforts to the feasibility of using other
starchy materials as its source. Starch is an important ingredient for the food industries, whereas
starches with specific properties are necessary to impart functionality desirable attributes to
foods. Noodles are widely consumed throughout the world and it is a fast growing sector of the
noodle industry. This is because noodles are convenient, easy to cook, low cost and have a
relatively long shelf-life. It has been estimated that at least 12% of global wheat production is
used for processing Asian noodle products (FAO, 2005; Hou, 2001).
Since corn is gluten-free, its use has been primarily centered on corn batter. However,
interest in developing alternative uses for this nutrient-rich commodity is underway, one of
which is its utilization as starch into noodles.
Processing of raw meat into products does not only add value and extend the shelf life of
meat pieces, but also serves as a source of employment to the processors (FAO, 1991). Meat
products such as burgers require the use of mostly boneless meat; a practice which results in an

increased production cost due to the expensive nature of boneless meat. The products
consequently become very expensive (Wiriyacharee, 1992), restricting their patronage to only
the wealthy or higher income earners in the society (Adjekum, 1997). One way of minimizing
formulation cost in meat processing is by using meat extenders.

Therefore, the objectives of this study are to investigate the effects of different
modification methods on the quality properties of white corn starch and its utilization into corn
noodles and as an extender/binder for pork barbecue. Specifically, it aims to:
1. Identify the chemical composition (i.e. starch content, moisture, ash, lipids, crude
fiber, crude protein), bulk density and pH of the modified corn starch/flour;
2. Assess the water and oil binding capacity, swelling power and solubility, syneresis
and rheological property of the modified corn starch/flour;
3. Utilize the modified corn starch/flour with the best physico-chemical properties in the
production of corn noodles;
4. Evaluate the cooking qualities (cooking yield and loss) and sensory properties (liking
and just-about-right) of the corn noodles; and
5. Assess the economic aspect of utilizing white corn in the production of flour/starch.
Treatment design for the modified corn starch
Treatments

Designation

Control

2
3
4

Pre-gelatinized Modified Corn Starch

(PG-MCR)
Diluted acid Modified Corn Starch
(DA-MCR)
Dextrinized Modified Corn Starch
(D-MCR)

Treatment design for corn noodles production

Treatments

Designation

100% Modified Corn Starch (MCR)

50% MCR: 50% Ripe Banana Flour (RBF)

75% MCR: 25% RBF

25% MCR: 75% RBF