INVESTIGADORES
NAVARRO Alba Sofia Del Rosario
artículos
Título:
Modelling of rheological behavior in starch-lipid systems
Autor/es:
NAVARRO A.S.; MARTINO M.N.; ZARITZKY N.E.
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Lugar: Amsterdam; Año: 1996 vol. 29 p. 632 - 639
ISSN:
0023-6438
Resumen:
Starches are essential components of many formulated food systems. Interactions of corn, wheat and waxy maize starch
suspensions with triglycerides of different saturation degree were analysed; a monoglyceride was also used as lipid phase. The
rheological behaviour of the formulations was analysed by the transient shear stress curves (Sigma vs. time) obtained with a rotational
viscometer. The power law and the Bird?Leider models satisfactorily fitted the experimental results, and visco-elastic parameters
including time constants were obtained. Swelling capacity and leaching of amylose from the starch granules, with and without
lipid addition, were measured after heating at 75°C and 90°C. Wheat starch granules were not affected by the addition of
triglycerides either at 75°C or at 90°C. Triglycerides increased the swelling values of corn starch granules at both temperatures,
while the monoglyceride decreased the swelling and the leaching of amylose. The waxy maize starch systems exhibited the greatest
values of swelling capacity, and were not affected by addition of different lipids to the water phase. Pastes with high swelling power
exhibited high viscosities and low b (visco-elasticity) values. This relationship was analysed considering amylose?monoglyceride
complex formation, amylose/amylopectin ratio in corn, wheat and waxy maize starches and saturation degree of the
triglycerides.