Effect of damaged starch on the rheological properties of wheat starch suspensions

► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch. The influence of damaged starch content on particle size distribution an...

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Bibliographic Details
Published in:Journal of food engineering 2013-05, Vol.116 (1), p.233-239
Main Authors: Barrera, Gabriela N., Bustos, Mariela C., Iturriaga, Laura, Flores, Silvia K., León, Alberto E., Ribotta, Pablo D.
Format: Article
Language:English
Subjects:
Damage
Damaged starch
Flow properties
Granular materials
Granules
Mathematical models
Particle size distribution
Pasting
Rheological properties
Spontaneous gelatinization
Starches
Wheat
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Summary:► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch. The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.11.020