Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch
- Autores: T. Fortuna, L. Juszczak, M. Witczak, A. Banachowicz
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 10, Nº 2, 2004, págs. 125-131
- Idioma: inglés
- Títulos paralelos:
- Efecto de algunos hidrocoloides sobre las propiedades reológicas del almidón de centeno
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Resumen
The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity shear time curves at 50ºC and (iii) mechanical spectra at 25°C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum. (A)
