Influence of different sugars on viscosity of corn and tapioca starch

• Published in: Works of the Faculty of Agricultural and Food Sciences University of Sarajevo pp. 135 - 144
• Main Authors: Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Midhat Jašić, Nela Nedić Tiban
• Format: Journal Article
• Language: Croatian
• Published: Sarajevo Faculty of Agricultural and Food Sciences University of Sarajevo 2009
• Subjects: Almidones modificados; Almidón de maíz; Amidon de maïs; Amidon modifié; Corn starch; http://aims.fao.org/aos/agrovoc/c_15500; http://aims.fao.org/aos/agrovoc/c_15525; http://aims.fao.org/aos/agrovoc/c_4883; Modified starches; Tapioca; تبيوكا; نشا الذرة; نشويات محورة; 改性淀粉; 木薯粉; 玉米淀粉
• ISSN: 0033-8583

The aim of this research was to investigate the influence of sucrose, lactose, glucose and trehalose on viscosity of corn and tapioca starch suspensions during heating (from 55 to 95 °C) and at 25 °C. Afore mentioned sugars were added in starch : sugar ratio = 1:2 in 5% suspension of starch. Rheological properties were determined by Brookfield rotational viscometer. The results showed that addition of sugars caused increase of viscosity during heating starch suspensions after gelatinization temperature with most pronounced influence of trehalose. Sugars caused significant increase of gelatinization temperature of tapioca starch with most pronounced influence of sucrose. Rheological parameters of corn and tapioca starch at 25 °C either increased or decreased, depending on type of starch and additive. Apparent viscosity at 100 s-1 of both starch samples were highest with addition of trehalose and lowest when lactose was added.