Effect of hydrocolloids on the rheological properties of wheat starch

The rheological properties of 5% starch alone and in the presence of 0·5% guar, locust bean or xanthan gums were studied using a Rheotest 2 viscometer at different temperatures. The 5% starch alone exhibited non-Newtonian behaviour at 30°C, but upon gelatinization it exhibited non-Newtonian shear th...

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Bibliographic Details
Published in:Carbohydrate polymers 1987, Vol.7 (5), p.395-402
Main Authors: Umadevi Sajjan, S., Raghavendra Rao, M.R.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Starch and starchy product industries
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Summary:The rheological properties of 5% starch alone and in the presence of 0·5% guar, locust bean or xanthan gums were studied using a Rheotest 2 viscometer at different temperatures. The 5% starch alone exhibited non-Newtonian behaviour at 30°C, but upon gelatinization it exhibited non-Newtonian shear thinning behaviour. In the presence of 0·5% guar, locust bean or xanthan gum at 30°C itself, the flow behaviour index ‘n’ of starch dispersions decreased and ranged between 0·83 and 0·90 indicating shear thinning or pseudoplastic behaviour of the starch-gum dispersions. After gelatinization, the effect of these gums was higher than at 30°C and the flow behaviour index ‘n’ decreased from 0·64 to 0·34, 0·45 and 0·25 in the presence of 0·5% guar, locust bean and xanthan gum respectively. None of the starch or starch-gum pastes studied exhibited the yield value in the range of shear rates studied.
ISSN:0144-8617
1879-1344
DOI:10.1016/0144-8617(87)90005-1