THIXOTROPIC PROPERTIES OF STARCH
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 6
Abstract
In the paper, thixotropic properties were described of starch gels and pastes obtained from starches of various botanical origins (natural corn, waxy corn, wheat, rye, barley, oat, and rice starch). The phenomenon of thixotropy is studied by means of hysteresis loops, three stepped shear flow test, and by measuring the viscosity at a constant rate of shear. The quantitative determination of the thixotropy phenomenon was described using a three stepped shear flow test. This test made it possible to numerically determine the recovery of a structure of the sample destroyed during shearing. The thixotropic properties of starches were affected, in the first place, by the conditions of preparing starch pastes and gels, among other things by: time, temperature and blending speed of samples while pasting, botanical origin of starch, amylose to amylopectin ratio, as well as starch concentration. The study of thixotropic properties was carried out mainly on corn starches. A higher temperature of pasting caused the amylopectin to leach from starch granules; this was the condition for a more stable structure of waxy corn starch pastes/gels to form and for antithixotropic properties to occur. In the case of natural corn starch, such properties were not reported. Based on the measurements of viscosity vs. time at a constant rate of shear, it was found that the waxy corn starch showed antithixotropic properties only at some definite rates of shear, and the proof thereof was the increase in the apparent viscosity of the systems of the starch studied.
Authors and Affiliations
Greta Adamczyk, Magdalena Krystyjan, Anna Dobosz, Marek Sikora
Keywords
Related Articles
- EP ID EP158024
- DOI 10.15193/zntj/2013/91/016-031
- Views 60
- Downloads 0
SURVIVAL OF STAPHYLOCO CCUS AUREUS ATCC 25923 STRAIN IN PROBIOTIC AND SYNBIOTIC FERMENTED BANANA-MILK DRINK DURING STORAGE
CHEESE-LIKE PRODUCTS, ANALOGS OF PROCESSED AND RIPENED CHEESES
The assortment of dairy products has been extended to include essentially less expensive plant components as substitutes for natural milk components. Milk fat is the most often substituted component owing to its high p...
QUALITY ASSESSMENT OF PREPARATIONS MADE FROM DRY FRUITS OF CAPSICUM ANNUUM L. PEPPER
Recently, in addition to spices in the dried form, liquid extracts have become significantly important in food industry. They are based on essential oils and bind with adipose tissue immediately after being added to me...
Wpływ wybranych czynników na wydajność ekstrakcji i skład kwasów tłuszczowych oleju mikrobiologicznego otrzymywanego z komórek drożdży Yarrowia lipolytica
Drożdże Yarrowia lipolytica to modelowy gatunek mikroorganizmów olejogennych, zdolny do kumulacji lipidów wewnątrz komórki w ilości powyżej 20 % suchej masy. Oprócz prac nad zwiększaniem wydajności biosyntezy oleju mikro...
WPŁYW ODROCZONEGO WYPIEKU I DODATKU ZAKWASU NA INDEKS GLIKEMICZNY IN VITRO ORAZ ZAWARTOŚĆ SKROBI I POLIFENOLI OGÓŁEM W BUŁKACH PSZENNYCH
Celem pracy było określenie wpływu dodatku zakwasu do ciasta pszennego i sposobu wypieku (tradycyjnego oraz odroczonego, z zastosowaniem procesu zamrażania i zamrażalniczego przechowywania) na zawartość w bułkach skrob...