Rheological behaviour of heated potato starch dispersions
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Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122, 30-149 Kraków, Poland
Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka 122, 30-149 Kraków, Poland
Department of Food Storage and Technology, University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland
Int. Agrophys. 2012, 26(4): 381-386
The study was designed to investigate the rheological properties of heated potato starch dispersions. Water suspensions of starch were heated at 65, 80 or 95°C for 5, 15, 30 or 60 min. The dispersions obtained were examined for granule size distribution and rheology. It was found that the starch dispersions significantly differed in both respects. The mean diameters of starch granules were largest for the dispersion heated at 65°C and smallest for that heated at 95°C. As the heating temperature was raised, the yield stresses and consistency coefficients decreased, while the flow behaviour indexes and Casson plastic viscosities increased. There were also differences in the viscoelastic properties of the dispersions: for those heated at 65°C the storage and loss moduli increased with heating time whereas for those heated at 80°C both moduli decreased.
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