Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

• Published in: Foods Vol. 11; no. 14; p. 2115
• Main Authors: Chen, Cunshe, Liu, Ping, Cao, Jinnuo, Ouyang, Zhixuan, Pang, Zhihua
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 15.07.2022; MDPI
• Subjects: Dilution; Flour; Food; Food science; Mechanical properties; Mixtures; oat flour; Oats; Particle size; pasting; Polymers; Proteins; Rheological properties; Rheology; Rice; rice starch; Software; Starch; Tribology; Viscosity; China; United States > US; pasting; rheology; oat flour; tribology; rice starch
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11142115

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.