Comparative Study about Commercially Available Starches for High Shear and High Temperature Applications in Foods

Abstract

The shear stability and heat resistence of hot starch pastes of more than 30 different commercially available starches has been evaluated. The shear experiments were carried out by a high shear system in the BOHLIN CS rheometer and in comparison outside the rheometer by treatment with a high shear mixer. Native starches are very sensitive against shear stress. The viscosity of non cross‐linked chemically modified starches was also decreased. It was not possible to find a correlation between the dependence of shear influence on the viscosity and the type of chemical modification. The high temperature measurements (up to 140°C) in principle showed 3 categories of viscosity development. Firstly, a category, where the viscosity breaks down, secondly, a category where the viscosity remains constant and a last category where the viscosity will be built up during the heating period. No direct dependence on the chemical modification could be observed with respect to the viscosity development.

Structural Properties Change of Cassava Starch Granule Induced by High Shear Mixer

“…The theoretical shear rate of the HSM used in this experiment was noted to be higher than that of the conventional HSM. [ 14 ]…”

“…The theoretical shear rate of the HSM used in this experiment was noted to be higher than that of the conventional HSM. [14] The resulting ΔT S ranged from 0 to 7°C which increased linearly with a higher rotor speed. It was expected that the ΔT S correlated well with theo due to the higher shear rate, which generates a higher total momentum.…”

“…[ 13 ] A typical HSM accommodates shear rates from 10 000 to 150 000 s −1 . [ 14 ] By varying the rotor speed and the rotor‐stator dimensions, it is possible to control the shear rate of a HSM and create a better starch granule degradation process. To the best of our knowledge, the process of using a HSM to degrade the structure of cassava starch granules has not been studied yet.…”

Influência do tratamento térmico e da acidez no comportamento reológico de amidos nativos funcionais de milho cerosos orgânicos comerciais

“…Um aditivo amplamente empregado nestes alimentos é o amido, utilizado na indústria de alimentos como agente espessante e gelificante (KUhN;SChLAUCh, 1994;MARqUES et al, 2006). Para resistir a estas condições estressantes, os amidos devem conservar suas propriedades funcionais como a textura inicial, não liberar água nem alterar cor, preservar aromas, resistir a ph baixo e a esterilização e ainda aumentar a vida de prateleira do produto.…”