STARCH AND AMYLOPECTIN - RHEOLOGICAL BEHAVIOR OF GELS

Rheological behavior of starch and amylopectin gels was evaluated by s mall amplitude oscillatory testing using the storage modulus (G'), los s modulus (G'') and the complex viscosity (n()). It was found for the three starches (normal and waxy corns, and amaranth) that at low freq uency the viscous component G'' had a major contribution on the gel st ructure than the elastic G' and that the complex viscosity (n()) dimi nished when the frequency was increased. Amaranth amylopectin showed G '' values higher than those of G'. Corn commercial and waxy corn amylo pectins presented a similar behavior in the G' values. Normal corn amy lopectin gave the highest complex viscosity values.