A comparative study of the hydrothermal behavior of four corn flours and their starches in Madagascar

In Madagascar, maize constitutes the third staple food. Traditionally, cereal gruel (made up from rice or flour) is supplementary food for Malagasy children. This work involved a comparative study of hydrothermal behavior four flours sold on market and their starches, in order to identify best use systems, especially infant nutrition. Studies functional properties such as swelling power, solubility viscosity were undertaken. At 90°C, power value range was between 4.81 (g/g) 8.2 6.72 9.1 starches. While 11.8 (%) 16.4 at same temperature (90°C), it 12.6 22.8 (%). The peaked ranging 648 (cP) 2728 220 2268