Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch

Sun, Daquan; Yoo, Byoungseung

doi:10.1016/j.lwt.2015.05.062

Cited by 49 publications

(23 citation statements)

References 29 publications

(37 reference statements)

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“…The maximum η c of native acorn starch at the concentration of 3% was comparable with that of canary seed starch (CO5041 variety) at the concentration of 4% at 25 °C . The values of τ 0c (at 5% of concentration and 25 °C) were 34.9 Pa for sweet potato starch, 19.2 Pa for rice starch, and 10.7 Pa for tapioca starch . The τ 0c and η c values of potato starch (at 3% of concentration and 25 °C) were 0.71 Pa and 1.389 Pa s. The greater viscosity of potato starch has been attributed to its higher swelling power .…”

Section: Resultsmentioning

confidence: 69%

“…at the concentration of 4% at 25 C. [34] The values of τ 0c (at 5% of concentration and 25 C) were 34.9 Pa for sweet potato starch, [37] 19.2 Pa for rice starch, and 10.7 Pa for tapioca starch. [38] The τ 0c and η c values of potato starch (at 3% of concentration and 25 C) were 0.71 Pa and 1.389 Pa s. The greater viscosity of potato starch has been attributed to its higher swelling power. [39] The τ 0c and η c values of native acorn starch increased at each temperature as concentration increased.…”

Section: Native Acorn Starchmentioning

confidence: 99%

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Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Molavi

Razavi

2017

Starch Stärke

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The steady shear rheological properties of native and hydrothermally modified Persian acorn starches at different concentrations (1, 2, and 3%) and temperatures (25, 40, 55, and 70 °C) were assessed. The rheological data of starch dispersions were fitted to the power law (R2 = 0.769–0.980) and Casson models (R2 = 0.904–0.994). According to the power law model, all native and hydrothermally modified starches presented shear‐thinning behavior with the flow behavior index between 0.697 and 0.933. The consistency coefficient (k) and apparent viscosity (ηa,100) of starches were in the range of 3.157–246.167 mPa sn and 2.212–74.443 mPa s, respectively. Based on the Casson model, the plastic viscosity (ηc) and yield stress (τ0c) of starches were in the range of 1.977–41.167 mPa s and 0.333–506.667 mPa, respectively. All rheological parameters, except for the flow behavior index, increased with increasing in concentration, and decreased with temperature. The temperature dependency of all the starches was well described by the Arrhenius model (R2 = 0.837–0.999). The activation energy (Ea) values were in the range of 4.47–12.96 kJ mol−1. The concentration dependency of all the starches in the temperature range of 25–70 °C was well fitted to the power law (R2 = 0.919–0.998) and exponential (R2 = 0.970–0.999) models. Generally, the rheological parameters such as k, ηa,100, ηc, and τ0c of native starch were maximum and those of annealing (ANN) starch were between those of native and heat‐moisture‐treatment (HMT) starches. These properties for dually modified starches were between those of single ones, showing that the second treatment could negate the effects of the first one.

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Section: Resultsmentioning

confidence: 69%

Section: Native Acorn Starchmentioning

confidence: 99%

Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Molavi

Razavi

2017

Starch Stärke

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“…As seen in Table , the Casson yield stress, τ 0c , ranged from 2.219 to 54.195 Pa and the Casson plastic viscosity, η c , ranged from 0.040 to 0.240 Pa s for all CSS samples in the concentration range of 4–8% w/w. Choi and Yoo and Sun and Yoo reported the Casson yield stress ( τ 0c ) of sweet potato, rice, and tapioca starch of 34.9, 19.2, and 10.7 Pa, respectively (5% and 25°C). Staroszcyk et al reported 0.71 Pa and 1.389 Pa s for potato starch (3% and 25°C).…”

Section: Resultsmentioning

confidence: 99%

Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels

et al. 2016

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In this study, the rheological properties of starch gels from two varieties of canary seeds (CDC Maria and CO5041) were investigated. The experimental conditions were different concentrations (4, 6, and 8% w/w at constant temperature of 25°C) and temperatures (25, 40, 55, and 70°C at constant concentration of 6%). All samples showed shear‐thinning and thixotropy behavior at studied conditions. The power‐law model (R2 = 0.940–0.987; RMSE = 1.297–15.325) and Casson models (R2 = 0.861–0.975; RMSE = 0.211–0.917) were selected to describe time‐independent behavior of the samples. In addition, the first‐order stress‐decay model (R2 = 0.89–0.98 and RMSE = 2.84–20.79) described the time‐dependent behavior of canary seed starch samples in the study well. The CO5041 starch gel had higher pseudoplasticity at different concentrations than CDC Maria. Both starches exhibited the same shear‐thinning behavior with increasing temperature. With increasing concentration, the canary seed starch samples showed more shear‐sensitive thixotropic nature and faster rupture rate. The CO5041 starch gel exhibited higher extent of thixotropy than CDC Maria starch gel at different concentrations.

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“…All starch gels in this study were typical pseudo-plastic fluids and exhibited shear thinning behavior, which was indicated by the fact that the apparent viscosity of all starch gels decreased with the increase of shear rate (Figure 4). [24] The power law (Equation (3)) model well described the flow behaviors of the starch gels, [25,26] which was indicated by high coefficients of determination (R 2 > 0.97), and was used for discussion here (Table 1). The n value in Equation (3) was flow behavior, which was used to determine the state of the substance.…”

Section: Shear Dependence Of Starch Gelsmentioning

confidence: 99%

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Guo

et al. 2020

Starch Stärke

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Rheological properties of starch‐based foods influence their processability, mouthfeel, and shelf life and are considered to be primarily related to granular swelling of starches. In this work, four major crop starches (rice, maize, wheat, and potato) are treated by controlled far‐infrared ray (FIR) treatment to investigate the changes and correlations of swelling and rheological properties. The granular swelling of all starches is obviously decreased by FIR treatment. However, the changes in rheological properties by FIR treatment depend on sources of starches. FIR decreases the critical strain, flow point, and K value of rice and wheat starch gels, but increases those of potato starch gel. Moreover, the KG′ and in‐shear structural recovery of potato starch gel are decreased by FIR, while those of rice and wheat starch gels are increased. Therefore, the rheological properties of crop starches are not determined by granular swelling. Nevertheless, the FIR still can be an effective physical treatment for starch modification.

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Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch

Cited by 49 publications

References 29 publications

Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

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