WO2018004474A2

WO2018004474A2 - Thickener and stabilizer material to substitute hydrocolloids or proteins in food

Info

Publication number: WO2018004474A2
Application number: PCT/TH2017/000050
Authority: WO
Inventors: Watcharin ARUNSAKULCHAI; Pitipong WANAKHACHORNKRAI
Original assignee: Sms Corporation Co., Ltd.; Siam Quality Starch Co., Ltd.
Priority date: 2016-06-28
Filing date: 2017-06-28
Publication date: 2018-01-04
Also published as: WO2018004474A3; CN109310133A

Abstract

The present invention is related to preparation process of thickener and stabilizer material to substitute hydrocolloids or proteins in food. The process comprising the following steps: Preparing starch in the form of slurry in water, the mixture of fatty substances and emulsifier of palmitic acid ester and stearic acid ester at the mixture content of 0.55-0.95% by weight of the dry batter was added batter in the form of slurry, dehumidification of batter mixture, and heat treatment of batter mixture. As well as, the thickener and stabilizer material to substitute hydrocolloids or proteins in food produced by the process. The obtained thickener and stabilizer material to substitute hydrocolloids or proteins in food is in a consistently quality and maintain the integrity of food even when stored for long periods.

Description

THICKENER AND STABILIZER MATERIAL TO SUBSTITUTE HYDROCOLLOIDS

OR PROTEINS IN FOOD

TECHNICAL FILED

Food technology related to Thickener and Stabilizer material to substitute hydrocolloids or proteins in food

BACKGROUND ART

* ^{£ < i} In general cooking, thickener is applied to increase the Viscosity of food he in pdrtant advantage of thickener is that they aflow food can formed or shaped as desired. Sample of food product that required forming or shaping in pieces such as processed meat product, battered fried

the case of processed meat products, during grinding process, thickener is required for emulsion of meat to allow sufficient viscosity to forming the food in pieces. In c'aSeJ¾¥ battered fried foods, thickener is important in determining the thickness of the battered layer as well as the size of the coated product. In case of bakery, the suitable amount of thickener

of dough flour, including the texture of the desired bakery, etc.

Hydrocolloids are-hydrophilic polymer based on polysaccharides or proteins and being colloids in aqueous phase. ' Hydrocolloid has many good properties and they are widel used 'as food additive in the food industry such as, food texturizirig agent, water absorbent, stabilizer and thickener, etc. Hydrocolloids are employed in food mainly to influence texture or viscosity. Hydrocolloids can be extracted from many source including plant, animal or microorganisms. Tbday, hydrocblloids are used in starch products to reduce the usage of chemical modified starches and Used in emulsions such as mayonnaise, to minimize the usage of fat cbntent (http://www.sc.mahidol.ac.th/scbt/articles 7IB%20Module-MS-6%2^'0Oct%20T0.pdf) However, hydrocblloids from these source are expensive and some type cause allergies such " as" gelatin gluten from wheat and sby protein isolate, etc. according to the Japanese standards, the Eurbpeari Union standards and the US Food and Drug Administration standard^'s as shown in Non- Patent Document No. 1 to 3 ^{' '} -^ir- ^'

Therefore, it is interested in the application of gluten free starch of protein from bean as a thickening agent without causing allergies. At present, starch is used as raw material in many foods such as pudding, filling, ingredient of instant soup, cake^ etc. Howeverj the starch als^'b has limitations on certain foods that require low temperatures or rbbm temperatures cooking, because it is necessary to make the starch in the form bf gel (i:e. gelatinizatibh of starch) for use as thickener. For example, the mixing of emulsion meat product, the emulsion temperature should not exceed 12°C or in case of batter, if the mixing temperature is room temperature, the batter is not suitable for being thickening agent as it is not reach the gelatinization temperature.

To deal with the above limitation, therefore, efforts have been made for development of pregelatinized starch technology such as a process for preparing pregelatinized starches in Patent Document No. 1 to 5 or preparation of pregelatinized starch with hydrocolloid, such as gelatin (Patent Document No. 6). In addition, preparation of pregelatinized starch from waxy starch is disclosed as well. These pregelatinized starches can be mixed with low temperature water or normal temperature for use as a thickening agent without heating (Patent Document No. 7). However, the above pregelatinized starch still has some problems, including require high water content or require high speed of mixing agitator to prevent lumping. And these kinds of starches have low firmness texture because the starch granules structure was destroyed due to high temperatures during pregelatinization. Moreover, the gelatinized starch i still expensive and highP sensitivity to moisture and makes it difficult to store. Therefore, the starch modification concept by using oil or fat has been developed to improve the starch viscosity by mixing fatty substances and emulsifiers into starch batter to achieve a uniform consisteiicy when the batter is dried. This caused movement of water molecules, transpiration of starch granules expansions of granule surface. The mixture of fatty substances and emulsifiers which has been mixed can be absorbed into the amylose helix structure of the starch to increase the starch" viscosity because the mixture of fatty substances and emulsifiers which absorbed in starch granules makes ¹ the good starch dispersion in water while the starch also can absorb more water at room temperature without heating. Therefore, the conventional drying and sifting process can be applied to modified starch obtained by using oil or fat. The advantage of this starch is to reduce the complicated ^d¹ production cost as it does not require pre-gelatinizatton : ^ idh^! l s ing energy and time both from the high temperature induction machine for gelatinization and the machine for thoroughly grinding the starch before entering the final size sorting process.

The research and development of modified starches with oil and fat has been done previously, for example JP-A^61-285956 (Patent Document No: 8) which provided the process employing an oil/fat-processed starch whose slurry at a concentration of 40% by weight has a viscosity of at least 200 cPs, but the obtained viscosity is still low. Also in EP 2 94 221 Al (Patent Document No. 9), which provided the processing of modify starch by bil/fat, and heat- agmg treatment to obtain modified starch for use as a coating material for fries, comprising the emulsifying agent in the glycerol fatty acid ester group which has an HLB^: of'2 to 10 and mixed to a starch having a water content of 25-45 mass%. However, this process is uses flour in cake form which is different from the present invention.

In addition, many efforts to develop emulsifiers for mixing with starch for use as coating material in battered fried foods product, for example EP 2 740 532 Al (Patent Document No. 10)

5 which mixing the emulsifier solution in a polar solvent wtih the HLB value of 4 to 20 with starch before mixing with non-polar solvent. There are still disadvantages in terms of safety for the usage of food, because residue of non-polar solvent, although it is already heated and dried. Also in JP2011-254754 Al (Patent Document No. 11) which developed the system with emulsifier agent using deca-glycerin esters of fatty acids in combination with sucrose esters of fatty acids

10 with the HLB value of 15 or more as fat for treated batter for microwave oven with fly-like texture. All of the above illustrates the improvement and development of the modified starches production technology using' oil and fat in the purpose of thickener and improvement of food texture. . ·^■:^{■ ■} - ^.. ^:-■ ·.^■ -^>..

^{' ■} Reference Document '

15 Patent Document ⁱ '

- 1; US 3,399;081 ^: - ^"

i^{: !} 2. US 3,464;857 ' ^{c:: :; '' ' '}

;^{ί) ;}3.^: US 4,465,702 ^; - ^{: ;} "

^{' :} 4. US 5,098,727

0 5. WO 2014/066079 A2 ^{: : '}

6. US 3,865,603

^^'; 7. US 4,634,596 ·

8. JP-A-61 -285956

9. EP 2 949 221 Al

5 10.ΈΡ 2 740 532 Al

1 L JP 2011-254754 Al

Non- Patent Document

1. Asian Fodd Safety 3 Jan ^'2014, "Jetro Specification and Standards for Food Additives 2010", Consumer Affairs Agency; Government of Japan 2013

0 2. "COMMISSION DIRECTIVE 2007/68/EC of 27 November 2007", Official Journal of the European Union; L 310/11 -L 310/12

3. U.S. Public Law 108-282, "Food Allergen Labeling and Consumer Protection Act of 2004" 2 August 2004. DISCLOSURE

Technical Problem

However, the inventor also enpountered problems due to previously as listed above in terms of scope as the application of existing food products has too narrow and specific boundaries in type of food. As well as the stability of the viscosity is not enough to be kept for a long time. As a result, the quality of food products is not consistent and may affect the integrity of the food products. For example, in the battered fried foods manufacturing process, if the stability of viscosity of the prepared batter for coating the food pieces is not sufficient to comply with the mass production period as industrial production, it will make the batter mixed settling in layers and not uniform consistency and not in homogeneous. The piece of food or portion of food which is coated with high viscosity batter will be thicker because the batter is attached to the food pieces rather than the food pieces or pieces of food which coated with low viscosity batter. As a result, the pieces of finished product are not uniform in size for the whole batch of production, because of the inconsistency of such mixing batter for coating.

Technical Solution

The present invention is intended to address the above-mentioned pro^

found that when niodifyihg starch with specific emulsifier ingredient, 'that is a mixture of palmitic acid ester, stearic acid ester and fat with specific saponification Value. Then dry and heat treatment' at high temperatures" for a short period. It is possible to obtain a starch with the ability to be thickener without the g latihizatioh process. This also made food products stable to sedimentation in water and has ability to hold the oil capacity for a long time. It also shows the density of good packing. For this reason, the inventors are able to provide the thickener and stabilizer material in food manufacturing system which mainly comprising of water or fatty substahce and also used to substitute hydrocolloids or proteins in food. ^{'■ ■ i}

Advantageous Effects ^{! J} " ^! ^¹- ^{■ ■} · ^{: ·}- · ^{« ;} ; - -"^ ^^<- ,

' ^{; !} The thickener and stabilizer material to substitute hydrocolloids bir proteins in food according to the present invention is having one or more characteristic selected from following; such as resistance to sedimentation in water in range of 50-100% for at least 24 hours, oil holding capacity of starch in range of 70-100% for at least 12 hours, starch iscosity in range of 11-50 second or 10-100 centistokes while measuring by Ford's cup method and Bulk density in range of 500-900 g/lit. These characteristics make the obtained thickener and stabilizer material to substitute hydrocolloids or proteins in food in a consistently quality and maintain the integrity of food even when stored for long periods.

DESCRIPTION OF DRAWINGS

-none-

DETAIL OF INVENTION

The present invention provides a preparation process of thickener and stabilizer material to substitute hydrocolloids or proteins in food, a process comprising the following steps:

:^J - Preparing starch in the form of slurry in water.

- Mixing of batter in slurry form with the mixture of fat and emulsifier which obtained by

acid ester at the mixture content of 0.55-0.95% by weight of the dry batter.

- Dehumidification of mixture.

- - Heat treatment of mixture.

Iii another aspect of the present invention, the slurry Which obtained in the ' step of preparing starch in the form of Slurry in water as mentioned in the above^' process should have at least about 50% humidity before mixing With the mixture of fat and emulsifier. The suitable humidity for the step of preparing starch in the form of slurry in water in the present invention may selected from at least about 50%, at least about 55%, at least about 60%, at least about 65%, at least about 70%; at least about 75%, at least about 80%, at least about 85%, at least about 90% or at least : about 95% hunlidity*. The optimum humidity for the step of preparing starch in the form of slurry i water in the¹ process according to the present invention is at least about 60%.

In this particular form of the present invention, in the step of preparing slurry ih Water may be held in the conventional condition without limitation such as, mechanical stirring may be applied for slurry preparation, such as mixer, agitator, shaker, etc. at 250 rpm. Temperature in the ste of preparing slurry is ranging from 25°C to 40°C, preferably at ranging from 25°C to 35°C. And pH in the step of preparing slurry may be selected from acidic or natural condition, the suitable pH is ranging from 4 to 7. Also, the suitable stirring time is depends on desired heat resistance ability of the starch. However, preferably stirring time should be at least 1 hour arid more preferably stirring time is in the range of 1 to 24 hours. ^!

In still another aspect of the present invention, in ^"'the step of dehuniidification of starch mixture as mentioned in the above process, the humidity is typically adjusted to less than about 14%. However, it may cause humidity after adjustment has other suitable values, depends on the nature of the final food product.

In still another aspect of the present invention, the emulsifier which has been used may be an emulsifier which mainly comprising of any kind of palmitic acid esters and stearic acid esters as long as it has an HLB in ranging from 1 1 to 20. Preferably emulsifier in the present invention may be the emulsifier which mainly comprising of mixture of sucrose ester, mixture of palmitic acid and sucrose ester or mixture of stearic acid. More preferably palmitic acid sucrose esters in the present invention may be mono- palmitic acid sucrose esters, di-palmitic acid sucrose esters or mixtures thereof. And more preferably stearic acid sucrose esters in the present invention may be stearic acid sucrose esters, di-stearic acid sucrose esters or mixtures thereof. Most preferably erhulsifi^r i the present invention is emulsifier which mainly comprising of mixture of mono- palmitic acid sucrose esters, di-palmitic acid sucrose esters, stearic acid sucrose esters arid di-stearic acid sucrose esters. . : ^ . . : , ^« -

In particular aspect of the present invention, starch which has been used as raw material in the manufacturing of thickener arid stabilizer material to substitute hydrocoUoids or proteins in food according to the present invention may be extracted frorii plant such as starches from tapioca, wheat, corn, potato or rnixture thereof. In addition, the starch may be used as naturally starch or modified starch, such as waxy starch, chemically modified starch which selected from oxidatioft' process, esterifi cation process, etherifieation process and hydrolysis, or these process tbjgetb¾. ^ ^: . , -.^■,> > ! i r . ί . ¾ . , f. _;,0 :

! In another particular aspect of the present invention, fatty substances which has been used in the manufacturing of thickener and stabilizer material to substitute hydrocoUoids or proteins in food according to the present invention may be selected from fatty substances group comprising oil or fat or mixture of any oils and any fat or extracted from any animals or any plants as long as it made the saponification value in ranging 150-300 mg. of alkaline per lg. of such fat. ^{: ■ '■}· · ^' '^■ '·^{■ ■■} -

^{J ί ! 1} In another particular aspect of the present invention, the heat treatment of starch niixture condition in the manufacturing of thickener and stabilizer material to substitute hydrocoUoids or proteins in food according to the present invention iriay be heated at temperature ranging 90- 150°C for no longer than 60 minutes. If the temperature is lower'than this^ the mixture of fatty substance^'s and emulsifier will be less absorbed into the amylose helix of starch granule because the temperarare is not high enough for the water molecules in the granules are moved so that the granules exude water to the granule surface to allow the mixture of fatty substances and emulsifiers to be absorbed. If the temperature is over the specific range, the starch humidity will drop rapidly. This will risk of burning or exploding of starch in the manufacturin process.

The present invention also provides thickener material to substitute hydrocolloids or proteins in food produced by any process in any form as above mentioned.

The above described thickener material to substitute hydrocolloids or proteins in food is useful as food additive, is that thickening agent in food products which selected from the group consisting of bakery, battered fried foods, snack and processed meat product. This makes the food comprising such thickener has consistent quality and ensures the integrity of the food, even when stored for a long time.

Examples

Hereinafter, the Experimental Examples will be described in further detail regarding the specific ability and implementation of such material. It will be obvious to those skilled in the art that these Experimental Examples are for illustrative purposes only and are ot intended to limit the scope of the present invention. :

Sample 1 to 18: Production of thickener and stabilizer to substitute hydrocolloids or proteins in food ί - ^{; 1 <}

' ' Prepare mixture of fatty substances and emulsifiers with specific HLB and Saponification value at amount of the mixture which based on the weight of the dry starch regarding sample no. 1 to 18 in Table 1 below and mixed it with tapioca' starch batter or slurry which conditioned having a specific relative humidity level of 50% or higher, mixed it for 1 hour. Then dehumidify to less than 14 and heat treatment at 105^QC as per time shown by sample rioV l to 18 i Table 1 below to prepare thickener arid stabilization materials to substitute hydrocoUoid or protein in foods in such samples no. 1 to 18. ^■

Test Sample 1 : Testing for Resistance to sedimentation in water

Prepared thickener and stabilizer material in the above sample 1 to 18 at 35% by weight for Resistance to sedimentation in water test by mixed the said material with distilled water until it weighs 250 grams. Then blended with mixer at a speed of 250 rpm for 2 minutes, pour into a 100 mi Cylinder and set aside, read the volume of the starch layer separated from the water at 6, 12, 18 and 24 hours in percentage of Resistance to sedimentation in water against the default level. Then grouped according to the following scoring criteria and test results were shown in Table 2

1 = very low level (Resistance to sedimentation value less than 50% at takes less than 6 hour holding period) ^{' ; '} ·^{: ' i} > ^γ ^ . ^{. .}

' ^! 2 = low level (Resistance to sedimentation value less than 50% at 6-12 hour holding period)" ■ ^' " ι ; ^ -- -· · : ; ; : . v .1 ;vⁱ ; _;v.

3 = average level (Resistance to sedimentation value less than 50% at less than 12-18 hour holding period) ^{; '}

4 - high level (Resistance to sedimentation value less than 50% at less than 18-24 hour holding period)

5 = very high level (Resistance to sedimentation value ranges from 50 tb 100 % arid takes more than 24 hour ¹ "holding period) Sample Test No. 2^■■: Oil holding capacity of batter

Prepare thickener and stabilizer material in the above sample 1 to 18 at 8% by weight by mixing 8g of thickener and stabilizer material with 60g of distilled water and 60g of vegetable oil. Then blended with Silverson high shear mixer at a speed of 2,500 rpm for 90 seconds, pour into a 100 ml cylinder and set aside for 12 hours, read the volume of the measured layer every 3 hours in percentage of oil holding capacity of batter against the default level. Then grouped according to the following scoring criteria and test results were shown in Table 2

1 = very low level (oil holding capacity of batter less than 70% at time less than 3 hour)

2 - low level (oil holding capacity of batter less than 70% at 3-6 hours)

3 - average level (oil holding ; capacity of batter less than 70% at 6-9 hours)

4 = high level (oil holding capacity of batter less than 70% i at 9- 12 hours)

5 = very high level (oil holding capacity of batter ranges from 70 to 100 % and takes more than 12 hours.)

Cans that know the exact volume, gently tap the can until the starch is compacted in plastic can, slightly resilient by pad uhtil the 'height of starch is the same of can, weigh and calculated by the following formula. The test result has been shown in able 2 · ¹ - ' ^'"^:

Bulk density (Gram/Litre) = Net weight of starch and can - weight of can

Volume of can ^> Table 2 -: Test result of thickener and stabilizer material's properties

Based on the above test results, sample with good viscosity and stability properties, as ; exhibiting high viscosity, slow sedimentation, and high oil holding capacity are sample no. 7, 9, 10, 11, 12, 13, 14, 15, 16, 17 and 18. Therefore, it may have good trend to test for use in food products. On the other hand, sample no. 1, 2, 3, 4, 5, 6 and 8 which exhibiting low viscosity, sedimentation quickly, and low oil holding capacity, thereby it may not suitable for use as good thickener and stabilizer in food products.

[Hereafter, the sample of food product which above mentioned thickener and stabilizer material have been applied to show good result of thickener and stabilizer material according to the present invention rhdre' clearly. . ^» . . <^„ ^y r.. ^ ^; y . - ^ ·^■ ^{' '· '} ' ^' Sample production of processed meat products ^{> ;} . ^{; ;} Prepare the emulsion by mixing the ingredients according to the amount shown in Tabid 3 below by general method. The thickener mentioned below is using thickener in sample no. 1, 2, 5, 6, 9, 10, 13 and 14. Then form this emulsion into a sausage.

Table 3

Sample Smoothness Firmness of Juiciness of Total Score

No. of Sausage Sausage Sausage (15 Scores)

9 5 4.5 5 14.5

10 4.5 4 4 12.5

13 5 4.5 4.5 14

14 4 3.5 3 10.5

Based on the above evaluation results, sample with good sensory score are the samples which thickener and stabilizer sample no. 9, 10, 13 and 14 were applied, especially, sample no. 9 and 13 which exhibiting good sensory characteristics of sausage in firmness, smoothness and juiciness; In contrast With sample no. 1, 2, 5 and 6 which other thickener and stabilizer were applied and exhibit poor properties. As a result of the firmness of sausage texture in samples which thickener and stabilizer sample no. 9, 10, 13 and 14 were applied was varied with high kinematic Viscosity of such thickener and stabilizer material, because of the high viscosity, the binding quality of the sausage grind meat is improved, allowing good firmness, resulting in good firmness. Also,' the high resistancei to sedimentation level of such materials, also results in consistency and high smoothness of sausage texture. As well as the sausages can carry a lot of fat iii its omporierit without losing it' during the cooking process (cooking loss). Due to the high oil holding capa'ciry of such materials, the panelists can feel the fait coated oh their tongue, which in rum results in a good sense of the juiciness texture of the sausage meat. ^{: ί} · :

- Sample production of battered fried foods product ^. _{; t} ^;

Prepare the battered fried foods product by mixing the ingredients according to the amount shown in Table 3 below by general method. The thickener mentioned below is using thickener in sample no. 3, 4, 7, 8, 11, 12, 15, 16, 17 and 18. Then fry the coated chicken at 180°C for 4 minute.

Tabic 5 ^{: 1}

Ingredients ^< ' Amount (g.) "

Chicken SBB 30-40 g. per piece 200 ^"

Marinated bind 5% of Chicken 10

Dried thickener 50

Mixed batter

- Wheat flour 70 ^{' :} " "^{! t}" - Thickener 15

- Spices 15

- Water 150

Bread crumb 150

Then bring the obtained battered fried foods product to conduct sensory evaluation which performed by 20 panelists to participate the sensory assessment of the following categories;

- Appearance of fried batter pieces (color, blister, shape)

- Crispiness (feeling when bite transversely across)

- Juiciness (feeling while eating)

The score criteria are shown as follows and the average sensory score of 20 panelists is shown in Table 6:

extremely low - 0, very low = 1 , low = 2, moderate = 3, high = 4, extremely high= 5 Table 6: Sensory Score on Fried food batter ί . ^ ^;

Based on the above evaluation results, sample with good sensory score are the samples which thickener and stabilizer sample no. 1 1, 12, 15, 16, 17 and 18 were applied. The evaluation results were significant in good appearance, crispiness and juiciness of the battered fried foods product. In contrast with sample no. 3, 4, 7 and 8 which other thickener and stabilizer were applied and exhibit poor properties. Because of the high resistance to sedimentation and high kinematic viscosity aire directly related to the appearance and crispiness of battered fried foods product. As well as the battered fried foods product can carry a lot of fat in the product while fried without losing it during the cooking propess (cooking loss). Due to the high oil holdiiig capacity of such materials, the panelists can feel the fat coated on their tongue, which in turn results in a good sense of the juiciness texture of the battered fried foods product.

BEST MODE

As described in the detail of invention.

Claims

[Claim 1 ]

Preparation process of thickener and stabilizer material to substitute hydrocolloids or proteins in food, comprising the following steps:

- Preparing starch in the form of slurry in water.

- Mixing of batter in slurry form having at least about 50% humidity with the mixture of fatty substances and emulsifier at the mixture content of 0.55-0.95% by weight of the dry batter.

- Dehumidification of the mixture obtained from the step of batter preparation until less than 14% humidity.

- Heat treatment of the mixture at temperature ranging 90-150°C for no longer than 60 minutes. ^{' ' '} · ^'

The emulsificrs are mainly comprising palmitic acid sucrose esters and stearic acid sucrose esters which has an HLB in ranging from 11 to 20.

[Claim 2] ^'

The process according to claim 1, wherein the starch is selected from group comprising starches from rice, sticky rice, wheat, corn, tapioca, bean and potato or mixture thereo

[Claim 3 ]

The process according to claim 2, wherein the starch is waxy starch.

[Claim 4]

The process according to claim 2, wherein the starch is chemically modified starch. [Claim 5]

The process according to claim 4, wherein the said chemically modified starch is the modified starch which obtained from one or more process, selected from group of oxidation process, esterification process, etherification process and hydrolysis, or these process together.

[Claim 6]

The process according to any one of claims 1-5, wherein the fatty substances which selected from group of oils, fat or mixture thereof, with saponification value in ranging 150-300 mg. of alkaline per lg. of fatty substances. [Claim ?]

The process according to any one of claims 1-6, wherein the said emulsifiers are mainly comprising mono-palmitic acid sucrose esters, di-palmitic acid sucrose esters, stearic acid sucrose esters and di-, stearic acid sucrose esters.

[Claim 8]

The thickener and stabilizer material to substitute hydrocolloids or proteins in food which produced from the process according to any one of claims 1-7.

[Claim 9]

The thickener and stabilizer material according to claims 8, wherein the said material is useful as food additive in food products which selected from the group consisting of bakery, battered fried foods, snack and processed meat product.

[Claim 10]

The thickener and stabilizer material to substitute hydrocolloids or proteins in food which having one or more characteristic selected from following; resistance to sedimentation in water in range of 50-100% for at least 24 hours, oil holding capacity of starch in range of 70-100% for at least 12 hours, starch viscosity in range of 10-200 centistokes while measuring by Ford's cup method and bulk density of starch in range of 500-900 g/lit.