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Effect of Hydrocolloids on the Rheological Properties of Wheat Starch.

Umadevi Sajjan, S. and Raghavendra Rao, M. R. (1987) Effect of Hydrocolloids on the Rheological Properties of Wheat Starch. Carbohydrate Polymers , 7 . pp. 395-402.

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Abstract

The rheological properties of 5% starch alone and in the presence of 0"5% guar, locust bean or xanthan gums were studied using a Rheotest 2 viscometer at different temperatures. The 5% starch alone exhibited non- Newtonian behaviour at 30°C, but upon gelatinization it exhibited non-Newtonian shear thinning behaviour. In the presence of 0"5% guar, locust bean or xanthan gum at 30*C itself, the flow behaviour index 'n' of starch dispersions decreased and ranged between 0.83 and 090 indicating shear thinning or pseudoplastic behaviour of the starch-gum dispersions. After gelatinization, the effect of these gums was higher than at 30°C and the flow behaviour index "n' decreased from t~64 to 0"34, 0.45 and t~25 in the presence of 0"5% guar, locust bean and xanthan gum respectively. None of the starch or starch-gum pastes studied exhibited the yield value in the range of shear rates studied.

Item Type: Article
Uncontrolled Keywords: Guar gum, xanthan, locust bean gum, wheat starch
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2011 10:55
Last Modified: 30 Dec 2016 08:22
URI: http://ir.cftri.com/id/eprint/10067

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