Özet:
The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were
analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable
water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks’ in all samples were increased
with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized
and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that
modified starches had higher viscosity values than natural starches.