Effect of succinylation on the corn and amaranth starch pastes

Succinylation of corn and amaranth starches altered their swelling power as a function of temperature and degree of substitution (DS). Brabender viscoamylogram showed decrease in gelatinisation temperature with increase in DS from 0.05 to 0.20. While the peak viscosity increased with DS for corn starch (CSS), the reverse was found to be true for amaranth starch (ASS). CSS showed good stability in acidic as well as salt containing medium. Both the CSS and ASS exhibited very good freeze-thaw stability and paste clarity.