Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting.

Corn starch with slow thickening property may facilitate more efficient heat transfer and safety of corn starch-thickened foods. Partial substitution of normal corn starch (NCS) with slow-pasting behavior of cow cockle starch (CCS) was hypothesized to impart binary starch blend with slow-thickening effect during hydrothermal heating. To test hypothesis, a series of starch blend dispersions (with weight ratios of CCS to NCS = 75:25, 50:50, 25:75) were prepared at various starch concentrations (6 %, 8 %, 10 %, and 12 %) and subjected to the Rapid Viscosity Analysis (RVA).