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TRIAL METHOD FOR MEASURING THE EFFECT OF LIPIDS ON THE RHEOLOGICAL PROPERTIES OF STARCH PASTE DURING THE GELATION PROCESS
Author(s) -
NIIHARA RITSUKO,
MATSUMOTO SACHIO
Publication year - 1981
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1981.tb00267.x
Subject(s) - thixotropy , viscometer , rheology , starch , viscosity , materials science , apparent viscosity , monoglyceride , rheometry , starch gelatinization , chromatography , chemistry , composite material , fatty acid , food science , organic chemistry
An attempt was made to measure the effect of lipid components on the viscosity and thixotropy of wheat starch paste in a short aging time after gelatinization. Viscometry was used to follow periodically the changes in apparent viscosity (at 76.8 s −1 ) of the mixed paste of wheat starch and one of a series of lipids in a cone‐plate viscometer for 210 min after gelatinization, i.e. a procedure of eight cycles of measurement with a sample. Each cycle of the measurement consisted of viscometry for 3 min and a rest period for 27 min at 30°C. The apparent viscosity of all the samples decreased greatly during the 3 min measurement due to thixotropic breakdown of the macroscopic structure in the samples. The results suggest that the presence of a small amount of free fatty acid and monoglyceride may play a role in reducing starch paste gelation.