Effect of glucose concentration on the rheological properties of wheat-starch dispersions

• Published in: Food hydrocolloids Vol. 14; no. 5; pp. 491 - 496
• Main Authors: Al-Malah, K.I, Azzam, M.O.J, Abu-Jdayil, B
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2000; Elsevier
• Subjects: Applied sciences; Biological and medical sciences; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; Glucose; Natural polymers; Physicochemistry of polymers; Rheology; Shear thinning; Starch and polysaccharides; Starch and starchy product industries; Thixotropy; Wheat starch; Thixotropy; Glucose; Rheology; Wheat starch; Shear thinning; Viscosity; Aldose; Cereal product; Concentration effect; Colloidal dispersion; Rheological properties
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/S0268-005X(00)00029-1

The effect of glucose addition and time of constant temperature heating ( t CTH) on the rheological properties of starch dispersion systems was examined. A fixed starch mixture of 5% (w/v), and glucose concentrations of 0–6% (w/v) were used. The starch dispersion was heated up to 80°C, then was kept, at this temperature, for a period of 0, 10, 20, or 30 min. The apparent viscosity was then measured as a function of shear rate. In addition, the apparent viscosity was measured, at constant shear rate of 106 s −1, as a function of shearing time. The Herschel–Bulkley model (τ=τ 0+m γ ̇ n) was used to fit the flow behavior of starch dispersions. It was found that the flow behavior index, n, approaches unity (Bingham model) for most of the data. It was also found that as t CTH was increased, for a given glucose concentration, both yield stress, τ 0, and consistency coefficient, m, increased. The presence of glucose also resulted in an increase of both τ 0 and m. At 6% glucose concentration, samples with t CTH of 30 min showed the highest anti-thixotropic behavior. The apparent viscosity of starch dispersions at t CTH of 0 min had the lowest value at all levels of glucose concentrations. In general, the presence of glucose resulted in an increase in the apparent viscosity compared to that of glucose-free starch dispersions.