PHYSICAL AND CHEMICAL METHODS OF EVALUATION FOODS

EXPERIMENT: Gelatinization of Starch - Chicken Broth versus Beef Broth

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PARAMETERS OF CONSIDERATION:
Starch Used
Amino Acids Used
Enzymes Used
Fat Content
Salts

STARCH
Selection of starch could possibly make a difference. Flour could thicken better for the beef broth as opposed to the chicken broth.

AMINO ACID
The amino acid structure, specifically the functional groups available for bonding could affect viscosity. Possibly chicken has more hydrophillic functional groups and this would account for why more starch would be necessary.,p> ENZYME: Chicken could possibly contain a starch splitting enzyme that is released when heated or when it interacts with starch or salts. Another reason could be related to enzyme binding sites.

FAT CONTENT: Fat quantity of the broth or strucure of the triglycerides (e.g. short or long chain, f.a. composition, or degree of unsaturation). Any of these affct viscosity.

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