Title
COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES
Autor
Teresa Fortuna, Dorota Gałkowska, Lesław Juszczak
Keywords
potato starch, chemically modified starches, rheological behaviour
Abstract
Commercial modified starches were investigated by comparison with unmodified potato starch. Pasting characteristics of preparations were examined using rotational viscometer Rheotest 2, whereas their rheological properties were examined using rotational rheometer Rheolab MC1. It was stated that the commercial modified starches exhibit different pasting characteristics. The modified starches were characterized by lower value of maximum viscosity and except for oxidized starch (E 1404) lower final viscosity at 50°C than native potato starch. Based on obtained results it was stated that the pastes of investigated preparations were shear thinning fluids. The modified starches exhibited greater resistance to shear and greater rheological stability than unmodified potato starch.
Pages
21-32
Cite
Fortuna, T., Gałkowska, D., Juszczak, L. (2004). COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES. Acta Sci. Pol. Technol. Aliment., 3(1), 21-32.
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