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Changes induced by shear and gel formation in the viscoelastic behaviour of potato, wheat and maize starch dispersions
SIK – Institutet för livsmedelsforskning.
1991 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 15, no 2, p. 151-169Article in journal (Refereed)
Abstract [en]

The effect of shear and gel formation on the behaviour of heat-treated wheat, maize and potato starch dispersions was studied using dynamic viscoelastic measurements. The starch types were compared both at a concentration of 10% and at concentrations where the same level of shear forces was applied during the paste preparation procedure (11% wheat, 10% maize, and 4% potato). The cereal and the potato starch pastes initially showed similar viscoelastic properties after gelatinization, but the cereal starch pastes underwent a transition in their viscoelastic behaviour when cooled. This transition was believed to be due to the gelation of amylose. The main changes observed were a sharp increase in the shear modulus and a drop in the phase angle to below 2 degrees. No such transition occurred on cooling the potato starch pastes, at 25°C for 1 h, in the concentration range studied (4-10%).

Place, publisher, year, edition, pages
1991. Vol. 15, no 2, p. 151-169
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8437DOI: 10.1016/0144-8617(91)90030-GOAI: oai:DiVA.org:ri-8437DiVA, id: diva2:966309
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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