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

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor principal: Flores, Silvia Karina
Publicado: 2013
Materias:
Damaged starch
Flow properties
Pasting
Spontaneous gelatinization
Consistency coefficient
Flow behaviors
Flow curves
Paste viscosity
Pasting property
Peak height
Peak viscosities
Power law model
Rheological behaviors
Rheological characteristics
Rheological property
Starch suspension
Thixotropic behavior
Time-dependent
Wheat starch
Gelation
Granulation
Particle size analysis
Particles (particulate matter)
Rheology
Suspensions (fluids)
Viscosity
Starch
Triticum aestivum
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p233_Barrera
http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p233_Barrera
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v116_n1_p233_Barrera
record_format dspace
spelling paper:paper_02608774_v116_n1_p233_Barrera2023-06-08T15:22:16Z Effect of damaged starch on the rheological properties of wheat starch suspensions Flores, Silvia Karina Damaged starch Flow properties Pasting Spontaneous gelatinization Consistency coefficient Damaged starch Flow behaviors Flow curves Flow properties Paste viscosity Pasting Pasting property Peak height Peak viscosities Power law model Rheological behaviors Rheological characteristics Rheological property Spontaneous gelatinization Starch suspension Thixotropic behavior Time-dependent Wheat starch Gelation Granulation Particle size analysis Particles (particulate matter) Rheology Suspensions (fluids) Viscosity Starch Triticum aestivum 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. © 2012 Elsevier Ltd. All rights reserved. Fil:Flores, S.K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p233_Barrera http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p233_Barrera
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Damaged starch
Flow properties
Pasting
Spontaneous gelatinization
Consistency coefficient
Damaged starch
Flow behaviors
Flow curves
Flow properties
Paste viscosity
Pasting
Pasting property
Peak height
Peak viscosities
Power law model
Rheological behaviors
Rheological characteristics
Rheological property
Spontaneous gelatinization
Starch suspension
Thixotropic behavior
Time-dependent
Wheat starch
Gelation
Granulation
Particle size analysis
Particles (particulate matter)
Rheology
Suspensions (fluids)
Viscosity
Starch
Triticum aestivum
spellingShingle Damaged starch
Flow properties
Pasting
Spontaneous gelatinization
Consistency coefficient
Damaged starch
Flow behaviors
Flow curves
Flow properties
Paste viscosity
Pasting
Pasting property
Peak height
Peak viscosities
Power law model
Rheological behaviors
Rheological characteristics
Rheological property
Spontaneous gelatinization
Starch suspension
Thixotropic behavior
Time-dependent
Wheat starch
Gelation
Granulation
Particle size analysis
Particles (particulate matter)
Rheology
Suspensions (fluids)
Viscosity
Starch
Triticum aestivum
Flores, Silvia Karina
Effect of damaged starch on the rheological properties of wheat starch suspensions
topic_facet Damaged starch
Flow properties
Pasting
Spontaneous gelatinization
Consistency coefficient
Damaged starch
Flow behaviors
Flow curves
Flow properties
Paste viscosity
Pasting
Pasting property
Peak height
Peak viscosities
Power law model
Rheological behaviors
Rheological characteristics
Rheological property
Spontaneous gelatinization
Starch suspension
Thixotropic behavior
Time-dependent
Wheat starch
Gelation
Granulation
Particle size analysis
Particles (particulate matter)
Rheology
Suspensions (fluids)
Viscosity
Starch
Triticum aestivum
description 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. © 2012 Elsevier Ltd. All rights reserved.
author Flores, Silvia Karina
author_facet Flores, Silvia Karina
author_sort Flores, Silvia Karina
title Effect of damaged starch on the rheological properties of wheat starch suspensions
title_short Effect of damaged starch on the rheological properties of wheat starch suspensions
title_full Effect of damaged starch on the rheological properties of wheat starch suspensions
title_fullStr Effect of damaged starch on the rheological properties of wheat starch suspensions
title_full_unstemmed Effect of damaged starch on the rheological properties of wheat starch suspensions
title_sort effect of damaged starch on the rheological properties of wheat starch suspensions
publishDate 2013
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v116_n1_p233_Barrera
http://hdl.handle.net/20.500.12110/paper_02608774_v116_n1_p233_Barrera
work_keys_str_mv AT floressilviakarina effectofdamagedstarchontherheologicalpropertiesofwheatstarchsuspensions
_version_ 1768542736103768064

Ejemplares similares