Effect of Modified Starch on the Properties of Custard Sauce and Its Compound Formula

In this paper, the gelatinization characteristics of hydroxypropylwaxy maize distarch phosphate (HWMDP), acetylated waxy maize distarch phosphate (AWMDP) and acetylated waxy maize distarchadipate (AWMDA) were compared with each other. Based on the comparison, three kinds of custard sauce with different modified starch were prepared. Then, by comparing the texture characteristics, baking resistance, rheological properties and sensory quality of the three kinds of custard sauce, the appropriate modified starch was selected. Finally the effects of the addition of modified starch, corn starch, carrageenan and locust bean gum on the quality of custard sauce were investigated. The results showed that the application of HWMDP in custard sauce had higher hardness, higher viscosity, better sensory properties and baking resistance than that of custard sauce added with AWMDP and AWMDA. The suitable addition amount of thickener in custard sauce was: HWMDP 4% (m/m), corn starch 3% (m/m), carrageenan 0.45% (m/m), locust bean gum 0.45% (m/m). The indexes of custard sauce prepared by this formula were close to the control.