Rheological properties of some starch-water-sugar systems

Citation
M. Sikora et al., Rheological properties of some starch-water-sugar systems, INT J FOOD, 34(4), 1999, pp. 371-383
Citations number
30
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN journal
09505423 → ACNP
Volume
34
Issue
4
Year of publication
1999
Pages
371 - 383
Database
ISI
SICI code
0950-5423(199908)34:4<371:RPOSSS>2.0.ZU;2-Y
Abstract
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.