scholarly journals Effect of Modified Starches on Rheological Properties of Ketchup

2012 ◽  
Vol 6 (5) ◽  
pp. 1251-1260 ◽  
Author(s):  
Lesław Juszczak ◽  
Zbigniew Oczadły ◽  
Dorota Gałkowska
Keyword(s):  
Rheological Properties ◽  
Modified Starches

scholarly journals Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

2017 ◽  
Vol 31 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Magdalena Krystyjan ◽  
Wojciech Ciesielski ◽  
Dorota Gumul ◽  
Krzysztof Buksa ◽  
Rafał Ziobro ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Binding Capacity ◽  
Uniform Structure ◽  
High Porosity ◽  
Water Binding ◽  
Molecular Weights ◽  
Physico Chemical ◽  
Lower Viscosity ◽  
Freeze Dried ◽  
Modified Starches

AbstractThe influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

scholarly journals ASSESSMENT OF FACTORS DETERMINING ACCURACY IN MEASURING RHEOLOGICAL PROPERTIES OF MODIFIED STARCHES

2015 ◽  
Vol 21 (3(100)) ◽  
Author(s):  
Zuzanna Małyszek ◽  
Agnieszka Makowska ◽  
Jędrzej Smentek ◽  
Piotr Kubiak ◽  
Joanna Le Thanh-Blicharz ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Modified Starches

scholarly journals Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch

2017 ◽  
Vol 31 (1) ◽  
pp. 117-128
Author(s):  
Marek Sikora ◽  
Anna Dobosz ◽  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Stanisław Kowalski ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Binary Systems ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Chemical Reagents ◽  
Structural Recovery ◽  
Anionic Polysaccharides ◽  
Modified Starches ◽  
Constant Shear Rate

Abstract Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s−1 and in-shear structural recovery test with pre-shearing were applied to study the rheological properties of the pastes. It was found that two anionic hydrocolloids, potato starch and xanthan gum, can form binary systems with thickening properties, provided that their proportions are adequately adjusted. Some of the binary pastes under investigation exhibited rheological properties resembling pastes of starch oxidised with hypochlorite (E 1404). The way of tailoring the binary pastes properties is presented.

scholarly journals Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling

2012 ◽  
Vol 30 (No. 3) ◽  
pp. 227-235 ◽  
Author(s):  
A. Pichler ◽  
A. Pozderović ◽  
J. Pavlović
Keyword(s):  
Rheological Properties ◽  
Guar Gum ◽  
Measured Data ◽  
Flow Index ◽  
Modified Starch ◽  
Rotational Viscometer ◽  
Waxy Maize ◽  
Gum Karaya ◽  
Different Temperatures ◽  
Modified Starches

The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were Non-Newtonian stationary fluids at the measured temperatures except cream fillings S (with sucrose) and SF (with sucrose and fructose) with guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0°C. The above mentioned sugars added influence the rheological properties of the cream fillings in different ways.  

scholarly journals Microwave assisted chemical modification of starch in presence or absence of amylase enzyme and its application in textile printing

2019 ◽  
Vol 8 (4) ◽  
pp. 762-769
Keyword(s):  
Microwave Irradiation ◽  
Rheological Properties ◽  
Power Level ◽  
Wheat Starch ◽  
Starch Concentration ◽  
Textile Printing ◽  
Concentration Time ◽  
Constant Rate ◽  
Burn Out ◽  
Modified Starches

The main aim of the current work is to investigate the influences of microwave irradiation (in absence of α-amylase enzyme) on the properties of different kinds of starches namely maize (MS), rice (RS), and wheat starch (WS). To achieve this goal. Starch was subjected to microwave irradiation in the absence of enzyme namely α-amylase under different conditions. The latter comprise is the starch concentration, time, and temperature of microwave irradiation. Furthermore, starch was subjected to microwave irradiation in the presence of enzyme under different conditions too. The latter comprises the concentration of enzyme and power level (watt) of microwave irradiation. The influence of these treatments on both the solubility as well as rheological properties of treated starches was thoroughly evaluated. Moreover, the visibility of using these treated starches as a thickening agent in burn-out printing style in printing paste was also investigated. The results of these investigations demonstrated that the optimum condition was found to be 10g starch (irrespective of the starch nature) in 100 ml water at pH 7 then added 0.2 ml of α-amylase enzyme. The mixture was cured at 55◦C for 3 minutes at 30 watts under microwave irradiation. Also, the obtained result showed that at a constant rate of shear the apparent viscosity increases by increasing the concentration of starch, temperature as well as time of treatment, irradiation of starches in presence of enzyme convert the rheological properties of starches from non-Newtonian thixotropic into non-Newtonian pseudoplastic. The prepared pastes were successfully used in printing wool/polyester (45/55) or wool/nylon (70/30). Where the loss in weight of the burn-out printed wool/polyester or wool/nylon is slightly higher on using modified starches compared with mypro gum. The color fastness of printed sample for rubbing, washing and perspiration was evaluated.

scholarly journals Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2197
Author(s):  
Jarosław Korus ◽  
Rafał Ziobro ◽  
Teresa Witczak ◽  
Kamila Kapusniak (Jochym) ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Succinic Anhydride ◽  
Guar Gum ◽  
Potato Starch ◽  
Angular Frequency ◽  
Gluten Free ◽  
Significant Drop ◽  
Osa Starch ◽  
Octenyl Succinic Anhydride ◽  
Modified Starches

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Use of Modified Starches as Thickeners of Cocoa Syrups

2004 ◽  
Vol 10 (5) ◽  
pp. 347-354 ◽  
Author(s):  
M. Sikora ◽  
L. Juszczak ◽  
M. Sady ◽  
J. Krawontka
Keyword(s):  
Rheological Properties ◽  
Sensory Properties ◽  
Modified Starch ◽  
Laboratory Conditions ◽  
Modified Starches

Elaboration of cocoa syrups by the use of modified starches such as acetylated distarch adipate (ADA) and oxidised starch (OS) were described and analysed the influence of different amounts of ADA and OS on physical and sensory properties of cocoa syrups. The sensory, textural and rheological properties of syrups produced in the laboratory conditions were compared to the properties of commercially produced ones. The quantity of modified starch added affected textural and rheological properties of syrups. All analysed syrups showed non-Newtonian, pseudoplastic flow and thixotropy. Values of yield stresses, viscosities of Casson, and consistency coefficients of syrups prepared in laboratory conditions increased with an increase in the addition of modified starches.

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