Effect of acetylation and varietal differences on the pasting properties of some corn starches

The pasting properties of starch from eight varieties of corn; Okomasa, Obatanpa, Dodzi, Mamaba, Dadaba, Dorke, Golden crystal, and CIDA-ba were studied to establish the effects of acetylation and varietal differences on the pasting properties. Native starches extracted from thecorn varieties were modified with 10% v/v acetic anhydride solution. The pasting properties studied included pasting temperature, peak viscosity, breakdown, and retrogradation. The pasting temperature, peak viscosity, viscosity at 95°C and 50°C, breakdown and retrogradation of thenative starches were generally higher than those of the acetylated starches. The pasting temperature of the native starches was between 67.6-78.2°C and acetylated starches between 65.5-77.2° C. The Native Okomasa and acetylated Golden crystal had the highest pasting temperature of 78.2°C and peak temperature of 94.6°C respectively. The acetylation had significant effects (