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Influence of Octenyl Succinate Rice Starch on Rheological Properties of Gelatinized Rice Starch before and after Retrogradation
Author(s) -
Tukomane Tuangporn,
Varavinit Saiyavit
Publication year - 2008
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200700702
Subject(s) - retrogradation (starch) , starch , rheology , consistency index , viscosity , food science , materials science , chemistry , composite material , amylose
Steady‐shear rheological properties, including the consistency index from the power law, the yield stress and Casson plastic viscosity from the Casson's model were employed in the study of retrogradation of native rice starch, octenyl succinate (OS) rice starch and blends containing up to 80% OS rice starch. After cold storage at 4°C for 24 h, presence of OS rice starch reduced retrogradation of rice starch mixtures as indicated by reduction of measured retrogradation parameters based on the three abovementioned rheological properties.