Relationship between pasting parameters and length of paste drop of various starches

When a starch paste stretches and breaks during dropping under gravity, the length of fully stretched paste drop is considered as an important flowing characteristic of starch. The length of paste drop (LPD) often determines eating quality of the starch-containing foods. The relationship between pasting parameters measured using a rapid visco-analyzer and LPD of various starches from different botanical sources was investigated at different starch concentrations (50, 70 & 90 g/kg). Starch content in the paste mainly affected the single pasting parameters (p