Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Thebaudin, J.-Y; Lefèbvre, Andrée; Doublier, Jean‐Louis

doi:10.1006/fstl.1998.0367

Cited by 78 publications

(46 citation statements)

References 6 publications

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“…[7][8][9][10] In general terms, the flow properties and viscoelasticity of these products follow the same pattern as those of starch pastes, and respond to the resistance of a biphasic structure defined by the characteristics of the dispersed phase (starch granules) and by the viscosity of the dispersing phase. 11 Quantitative changes in the rheological and structural response of these products may be caused by differences in composition and experimental conditions in the preparation process. 12,13 In the framework of COST 921 action, the main objective of this work was to analyse the influence of composition on the structural organization and on the rheology of some custard model systems with different dispersing phases (water or milk) and compare this with the microstructure and rheology of a sample of custard dessert (COST 921 formulation).…”

Section: Introductionmentioning

confidence: 99%

Rheology and microstructure of custard model systems with cross-linked waxy maize starch

et al. 2005

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Foodstuffs are complex systems consisting of different chemical components that form the food matrix. The objective of this research was to study the influence of composition on the structure and rheology of some custard model systems with different dispersing phases (water or milk) and compare it with the structural and rheological behaviour of a custard dessert (COST 921 formulation). Samples were prepared with a Rapid Visco-Analyser, rheological measurements were carried out in a controlled stress rheometer and microstructure was assessed using Cryo-SEM. The results showed that the microstructure and the rheological behaviour of cross-linked starch dispersions depended mainly on starch, although the addition of sugar and the substitution of milk for water as dispersing phase, clearly modified these characteristics. Starch in water systems showed weak interactions, whereas sugar addition or/and the use of milk as a dispersing phase resulted in a denser network. These microstructural modifications were clearly reflected by the flow and viscoelastic behaviour of the analysed samples.

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Section: Introductionmentioning

confidence: 99%

Rheology and microstructure of custard model systems with cross-linked waxy maize starch

et al. 2005

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“…The hysteresis area will give an estimate of the magnitude of the product thixotropy [7][8][9][10] . Modeling of the thixotropic behavior of food products has been based on equations, such as the Weltman model 11 , stress decay models 12 , and structural kinetic models 13 .…”

Section: Introductionmentioning

confidence: 99%

Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy

Koocheki

Razavi

2009

Food Biophysics

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Effects of different shear rates (14, 25, and 50 s −1 ), gum concentrations (3%, 3.5%, and 4%), and temperatures (5-65°C) on flow properties of Alyssum homolocarpum seed gum solutions were investigated using a rotational viscometer. The experimental data were fitted with three time-dependent rheological models, namely second-order structural kinetic model, Weltman model, and first-order stress decay model with a non-zero stress value. The rate constant and extent of viscosity strongly depended on the shear rate, gum concentration, and temperature. It was found that A. homolocarpum seed gum samples exhibited shear thinning and thixotropic behavior for all concentrations and temperatures. The amount of structural breakdown decreased with shear rate, but it did not have a general trend with concentration and temperature. The extent of thixotropy increased with increasing gum concentration and decreased with increasing temperature and shear rate. In this work, the decay rate constant generally increased with increasing shear rate; however, it did not have any trend with concentration and temperature.

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“…When starch is cooked in a large excess of water, the granules swell and at the same time part of the components solubilize giving rise to a suspension of swollen particles dispersed in a macromolecular continuous phase (THEBAUDIN et al, 1998). …”

Section: Introductionmentioning

confidence: 99%

Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

Izidoro

Demczuk

Haminiuk³

et al. 2007

Ciênc. agrotec.

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In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.Index terms: Starch, green banana, corn, microscopy, rheology. RESUMONo presente trabalho foi utilizado amido obtido de banana verde (Musa cavendishii) e amido de milho (Zea mays) comercial, com o objetivo de comparar a morfologia dos grânulos e o comportamento reológico dos géis. As imagens da morfologia dos grânulos foram obtidas por microscopia eletrônica de varredura. Os grânulos de amido da banana apresentaram forma oval e elipsoidal com diâmetros irregulares, todavia, os grânulos do amido de milho mostraram forma poliédrica e diferentes tamanhos. As análises reológicas dos géis das soluções de amido mostraram caráter não-newtoniano, pseudoplástico. O modelo de Herschel-Bulkley foi o que melhor representou comportamento reológico dos géis. O gel de amido de banana verde obteve maiores valores de tensão de cisalhamento e viscosidade aparente quando comparada ao gel de amido de milho. Ocorreu um decréscimo progressivo na tensão de cisalhamento e na viscosidade com a adição de cloreto de sódio e sacarose aos géis.Termos para indexação: Amido, banana verde, milho, microscopia, reologia.

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Rheology of Starch Pastes from Starches of Different Origins: Applications to Starch-based Sauces

Cited by 78 publications

References 6 publications

Rheology and microstructure of custard model systems with cross-linked waxy maize starch

Rheology and microstructure of custard model systems with cross-linked waxy maize starch

Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy

Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

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