Effect of glucose and storage time on the viscosity of wheat starch dispersions

The effect of glucose addition, time of constant temperature heating (t(CTH )) and storage time on the rheological properties of starch dispersion syst ems was examined. A fixed starch mixture of 5% (w/v), and glucose concentra tions of 0-6% (w/v) were used. The starch dispersion was heated up to 80 de greesC, then kept for 0, 10, 20, or 30 min, then cooled and kept at 8 degre esC for 1, 2, 3, or 4 days. The apparent viscosity was then measured at 25 degreesC as a function of shear rate. The apparent viscosity was also measu red, at constant shear rate, as a function of shearing time. The Herschel-B ulkley model was used to fit the flow behavior of the above starch dispersi ons. It was found that the flow behavior index approached unity for 0 and 1 % dextrose concentrations at low t(CTH) values. It was also found that as t (CTH) was increased, for a given glucose concentration, both yield stress, tau (o), and consistency coefficient, m, increased. The presence of glucose also resulted in an increase of both tau (o) and m. Regarding the time-dep endent rheological behavior, it was found that the examined starch dispersi ons were adequately described by the Wellman model and found to be thixotro pic. In addition, as storage time increased, in the absence of dextrose, st arch dispersions changed their flow behavior from Bingham to shear-thinning fluids. On the other hand, the presence of glucose almost kept the flow be havior constant. (C) 2001 Elsevier Science Ltd. All rights reserved.