Cornstarch gave a typical consistency and texture to the pudding and a “starchy” eating quality. Modified waxy maize starch produces a smooth texture, imparts stability to the product even at low temperature, and provides temperature and shear resistance. Modified tapioca improves spoonability.
Modified starch is the basis of texture generation in pudding products. It is used at 3–6% level in pudding formulation. Lower levels would be employed to create a less gelled structure, whereas higher level would yield more firm gelled structure
. One class is cross-linked and stabilized starch, which is basically used for creating viscosity. Selection of appropriate modified starch to optimize swelling property and maximizing viscosity should be based on the pudding process and packaging conditions. The process of modification involves cross-linking and stabilization
The second class of starches encompasses converted starch obtained by treatment with acid, enzymes, or certain chemicals. Acid-converted starches derived by reaction with hydrochloric/sulfuric acid impart mouthfeel enhancing properties, whereas enzyme-converted starches produce specialty maltodextrins with mouth-coating properties. These starches create special mouth-coating attribute to enhance creamy texture in pudding.
