Influence of the surface/volume ratio on the rheological properties of starch dispersions

Gerardo Lopez-Echevarria, Jorge Adalberto Huerta-Ruelas, Gonzalo Velazquez, Martin Jesús Nieto-Perez and Guadalupe Mendez-Montealvo
Additional contact information
Gerardo Lopez-Echevarria: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México
Jorge Adalberto Huerta-Ruelas: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México
Gonzalo Velazquez: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México
Martin Jesús Nieto-Perez: Instituto Politécnico Nacional, CICATA-IPN Querétaro, Santiago de Querétaro, Querétaro, México

Czech Journal of Food Sciences, 2023, vol. 41, issue 1, 54-63

Abstract: This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa.sn (n - flow behavior index), a higher value compared to pastes from potato starch (PS), 86.54 Pa.sn, and amaranth starch (AS), 44.48 Pa.sn. The lowest values of the loss angle tangent (Tan δ) in CS (0.052 and 0.035) at both solids concentrations suggested a better gel conformation. Noticeable changes in consistency index and storage modulus were observed in CS. A theoretical analysis of the surface/volume ratio change showed that CS reached a 2.2 value, much lower than the 4.5 and 5.8 values for PS and AS, respectively. These findings provide additional criteria for the food industry when choosing starches with suitable rheological behaviour as a function of surface/volume granule ratio and solids concentration.

Keywords: granulometry; Pasting properties; polymer gels; rheology; solids concentration (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/155/2022-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/155/2022-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:1:id:155-2022-cjfs

DOI: 10.17221/155/2022-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().