Starch adding in to pudding and chili sauce making

In this practical, we are using different kind of starch as an thickening agent.

Some commercial products needs to be stabilized and thicken in order to extending shelf life, this can reduce the cost and also convince the consumer. Starch is a carbohydrates which consist amylose and amylopectin. It is widely used as a thickener due to its ability of starch granules after heating in water, usually combined with non-starch hydrocolloids to control the viscosity (B.Conde-Petit, C.Closs & F.Escher, 2001). 

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In this experiment are comparing corn starch and potato starch.

First is the pudding, 

BFA is the control formula which used only corn starch

F1A used the potato starch

F2A added corn starch plus pectin 

After few test and sensory analysis done. In conclude, adding corn starch better than potato starch in pudding making, as corn starch does not hold as much water as potato starch do, so it remains the smooth and soft texture. 

The other product we tested is chili sauce.Chili sauces are often use as a dipping for some other foods such as French fries or fish cakes, it can enhance the flavour of the food or increase appetite.

BF was the basic formula without any starch

F1B has corn starch added in

F2B contain patato starch

F3B also used corn starch to thicken but has vinegar added.

Results differ from the pudding in chili sauce making, adding in potato starch is more desirable as potato starch has higher clarity therefore it gives a brighter colour and the viscosity is just nice to eat as a dipping.     

What i learn from this practical experiment is different type of starch preform differently, therefore choosing the suitable starch is important in food processing.