Rheological properties of some starch-water-sugar systems

When certain amounts of starch were blended with saturated, aqueous solutio ns of D-fructose, D-glucose or sucrose, shear thickening, easily pourable s emi-solids were formed. The amount of starch necessary to cause this rheolo gical effect depended, at least in part, on the starch variety. The conditi ons necessary to observe this effect using potato and corn starch blends wi th D-fructose, D-glucose and sucrose are presented. This method may be usef ul in studies of starch granule morphology. Gelation characteristics and di fferential scanning calorimetry (DSC) of potato and corn starch in saturate d aqueous D-fructose, D-glucose, and sucrose solutions showed that both sta rch varieties interacted differently with the environment. Starch more read ily gelatinised in sucrose solutions than in solutions of D-fructose and D- glucose.