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Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch
Author(s) -
Rolée A.,
Chiotelli E.,
Meste M. Le
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09451.x
Subject(s) - differential scanning calorimetry , starch , rheology , dynamic mechanical analysis , water content , materials science , thermal analysis , moisture , food science , composite material , chemistry , thermal , polymer , thermodynamics , geotechnical engineering , physics , engineering
The rheological behavior of waxy cornstarch preparations at intermediate moisture contents (30 to 60% w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. The results were compared to those obtained previously for wheat starch. DMTA results evidenced a critical moisture content (between 50 and 55%) for waxy cornstarch that delimited a radical change in the rheological behavior both at room temperature and during heating. This critical water content was around 45% for wheat starch.