Objective

Identify the
chemical
composition
(i.e. starch
content,
moisture,
ash, lipids,
crude fiber,
crude
protein), bulk
density and
pH of the
modified
corn
starch/flour

Test
method
Moisture
content
AACC
(2000)
method no.
44-15A
Crude
protein
AACC(2000
) method
no.46-30

Crude fat
AACC
(2000)
method no.
30-25
Crude fiber
AACC(2000
) method
no.32-10
Ash content
AACC(2000
) method
no. 08-01

Reagents

Quantity

Equipment
-dryer
-air forced draft
oven
-dish

-98%
concentrated
sulphuric
acid
-digestion
mixture(catal
yst)
-distilled
water
-40% NaOH
soln
-4% boric
acid soln.
indicator(met
hyl red or
ethylene
blue)
0.1 N
sulphuric
acid
-Petroleum
ether
-oil

-1.25%
H2SO4
-1.25%NaOH
soln.

20 ml

2 tablets

Where to
conduct
CHSI

-digestion tube
-digestion unit
-kjeldhal
distillation
apparatus

CLSUAFTBI

-extraction
thimble
-soxhlet
apparatus
-hot air oven
-dessicator
-muffle furnace

CLSUAFTBI

-crucible
- Bunsen Flame
-muffle Furnace
-dessicator

CHSI

50 ml
70 ml

Fast
Lab/DOST
Pampanga

Nitrogen
free extract
Starch
content

Calculated by
difference
Calculated by
difference
and the
energy value
in kcal using
Atwater
factor

Amylose
content
( William,
Kuzina &
Hlynka,197
0)

-0.5 N KOH
-distilled
water
-0.1 N HCl
-iodine
reagent

Bulk
density
method of
Adeleke &
Odejiji(201
0)
pH

Evaluate the
cooking
qualities
(cooking
yield and
loss) and
sensory
properties
(liking and
just-aboutright) of the
corn noodles
from

*Noodle
cooking
quality
-AACC2000
*Cooking
yield
-% of
increase wt.
*Cooking
loss
-% of
difference
between
the solid

Standardized
with buffer
4.0 and 7.0
-distilled
water

Fast Lab

10ml
5ml
0.5ml

-100 ml
volumetric flask
-50 ml
volumetric
flask.
spectrophotom
eter
100 ml cylinder

Philrice

Ph meter

CLSUAFTBI

CHSI

50 ml

CHSI

modified
corn starch
Modified
corn starch

wt. and
initial dry
matter.
Modified
cornstarch
by pregelatinizati
on
Modified
cornstarch
by diluted
acid
Dextrinized
modified
starch

-Deionized
water

750 ml

CLSUAFTBI

-0.1 N HCl
soln
-deionized
water
-1N NaOH
-0.1 N HCl
-deionized
water
-NaOH ph 7.0

-375 ml
-375 ml

Filter paper no.

1

CLSUAFTBI

-600ml
-750 ml
-80 ml

Drier

CLSUAFTBI

Noodle
Making

Noodle
maker

BBQ
Extender
Water
binding
Binding
Capacity

Distilled
Water
Corn
starch/flour

15mL
1g

Centrifuge

Oil Binding
Capacity

Refined Oil
Corn Flour

10ml
1g

Centrifuge tube
(10mL)
Vortex Mixer
Centrifuge

Syneresis

Corn starch
suspension
Distilled
water
Corn flour
slurry
Distilled
water

2% w/v

CHSI

450mL
50g

Water bath
Centrifuge
Brabender
amylograph

10mL
5g

Rapid Visco
Analyzer

PHILMECH

Rheological
Property

Pasting
properties

Viscoamylograph
test

CLSUAFTBI

CAS/PCC
at CLSU

Det.
Swelling
power and
Solubility
% Degree
of
Gelatinizati
on

Amyloseiodine blue
method

Corn flour
Corn
flour/starch
Distilled
water
0.5 N KOH
0.2 N KOH

0.2g
10mL

Water bath
Centrifuge
Test tube

CHSI

Spectrophotom
eter

Philrice/C
HSI