Pasting properties of starch are important in food processing and have been used to predict starch cooking characteristics and food textural properties. Variability in pasting properties of starch has been demonstrated. What is not known is the impactstarch pasting property variability has on processing economic or food characteristics. The objective of this research was to determine the effect of variability in starch pasting properties from diverse hybrids on the cooking and textural properties ofpudding. Corn hybrids grown at the same location with a common parent line were laboratory wet milled using 100g procedure. The resulting starch pasting properties were determined through RVA analysis. Starch final viscosities of the 87 corn hybrids evaluated varied from 1706 cP to 2225 cP. The control starch, normal yellow dent corn starch obtained from a commercial wet miller, had a final viscosity of 1897 cP. It has been suggested from industry contacts that a 5% increase in final viscosity of the starch pasting properties would be the best predictor of a practical difference among pudding characteristics. Seven hybrids were selected based on a 5% increase in final viscosity to further test for pudding cooking (RVA) and textural properties (textureanalysis). There was a significant difference among the starch pasting properties of the selected hybrids. There were significant differences in the pasting, and textural properties among the pudding samples. There can be a formula reduction of over 10% starch for specific hybrids to obtain the same food textural properties as the control starch.
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