Influence of fructose and sucrose on small and large deformation rheological behavior of heated Amioca starch dispersions

GENOVESE, DIEGO B.; ACQUARONE, V.M.; YOUN, K-S; RAO, M. ANDY

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE Publications

Año: 2004 vol. 10 p. 51 - 57

1082-0132

Effect of sucrose or fructose on the rheological behavior of gelatinized 5% w/w Amioca starch dispersions (GSDs), was studied by small and large deformation rheological techniques. Storage (G?) and loss (G?) moduli as a function of angular frequency (w), and shear stress (s) as a function of shear rate ( ) data were obtained on GSDs with: 0, 30, and 60% w/w sugars. Magnitudes of Herschel-Bulkley yield stress (s0-HB) were determined from s- data. Using the vane method, the static yield stress (s0s), the dynamic yield stress (s0d), and the shear modulus (G) were determined. Effect of pasting temperature and aging time were also studied by the vane method. Addition of sugars produced an increase in all rheological parameters except s0d, suggesting that sugars increased the strength of the internal bonds or cohesiveness of the GSDs; in general, fructose was slightly more effective than sucrose. Equivalent parameters: G? and G, and s0-HB and s0s showed good agreement. Decreasing the heating temperature increased G. GSDs with fructose showed a clear increase in s0s and G with aging time.