Dynamic rheology of corn starch–sugar composites

Chang, Yung Ho; Lim, Seung Taik; Yoo, Byoungseung

doi:10.1016/j.jfoodeng.2003.08.017

Cited by 93 publications

(96 citation statements)

References 23 publications

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“…It is reported that pseudoplasticity of macromolecules solutions is due to disentanglement of long chain molecules which causes reduction in intermolecular resistance to flow under shear conditions (Nurul Azemi and Manan, 1999). Nevertheless, when sugar is added to macromolecules solutions it suppresses disentanglement due to water molecules immobilization; therefore it reduces pseudoplasticity (Chang et al, 2004). Based on the mechanism of the effect of sugar on the flow properties of macromolecules and the increase in K value (equation 1) caused by sugar, it can be established that, the effect of OE on the mobility of water molecules was not observed due to the drop in K as a function of higher OE (Table 5).…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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“…The fruit pulp, citric acid, and sugar present in the gel matrix may also result in a more complicated composition of fruit jams. Chang, Lim, and Yoo (2004) reported that addition of sugars which behave as antiplasticizers, are effective in retarding retrogradation, consequently decrease the chain mobility in starch gel structure. It is expected that the presence of sugar in sago starch gel structure would influence the rheological behavior.…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…Baker and Rayas-Duart (1998) stated that the instability of a starch gel to freezing and thawing is directly related to the retrogradation percent of that starch gel and that is governed by its amylose content. The addition of other ingredients such as sugar to the starch gel matrix could also increase freeze-thaw stability (Chang et al, 2004;Prokopowich & Biliaderis, 1995). The decrease in the thermal motion of stabilized water in the starch-watersugar system can result in increase of the bulk water viscosity around the sugar.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Application of sago starch as a gelling agent in jam

Javanmard

Chin

Yusof

et al. 2012

CyTA - Journal of Food

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The use of sago as an alternative gelling agent in the jam industry was investigated by incorporating mango fruit jam with sago starch. The physicochemical, rheological, and textural properties of mango jam with sago starch were evaluated as a function of sago starch concentration for fresh and freeze-thawed samples. The jam samples behaved as non-Newtonian pseudoplastic fluids with yield stress. The Herschel-Bulkley model described the steady-state shear rheological behavior adequately with high regression coefficients (R 2 4 0.9814). Increase in sago starch concentration was positively related to the apparent viscosity whilst temperature increase gave a reversing effect. The magnitude of storage (G 0 ) and loss (G 00 ) moduli increased with sago starch concentration but decreased with temperature. In terms of jam texture, the hardness and work of shear increased with sago starch concentration.

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“…Starch rheological properties depend on concentration, type of starch [regular, root, waxy, and modified], test conditions [rate of heating and cooling, temperature, shear, time, and sample history], and additives [sugars, lipids, protein, emulsifiers, gums, salts, and pH modifiers] (Abu-Jdayil et al, 2004;Chang et al, 2004;Chen and Ramaswamy, 1999;Sopade et al, 2004a). Upon heating in water, above 55 o C for most starches, gelatinisation occurs with changes to the viscosity of the aqueous dispersion, and crystallinity and organisation of the granules.…”

Section: Introductionmentioning

confidence: 99%

Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser

Sopade¹,

Hardin²,

Fitzpatrick³

et al. 2006

International Journal of Food Engineering

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Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 -100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate (about 96% solids basis) were used. Mixtures with whey isolates were generally more viscous than those with whey concentrates, and this was attributed to fewer non-protein milk components in the former. Whey protein concentrates and isolates reduced the peak, trough and final viscosities of the mixtures, but the breakdown and setback ratios of the mixtures were increased. The gelatinisation temperature increased with whey substitutions indicating that whey protein delayed starch gelatinisation. The temperature of fastest viscosity development decreased as the amount of whey was increased. Whey protein isolate generally exercised a lesser effect than the concentrate. At between 40 -50% whey substitutions, the dominant phase changed from starch to protein irrespective of the source of the whey protein. An additive law poorly defined selected RVA parameters. Both macromolecules interacted to define the viscosity of the mixture, and an exponential model predicted the viscosity better than the additive law. The results obtained in this study are discussed to assist the understanding of extrusion processing of starch-whey systems as models for wheyfortified snack and ready-to-eat foods.

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Dynamic rheology of corn starch–sugar composites

Cited by 93 publications

References 23 publications

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Application of sago starch as a gelling agent in jam

Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser

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