scholarly journals Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Lesław Juszczak ◽  
Dorota Gałkowska ◽  
Teresa Witczak ◽  
Teresa Fortuna
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Potato Starch ◽  
Considerable Reduction ◽  
Flow Curves ◽  
Degree Of Polymerisation ◽  
Pasting Characteristics ◽  
Storage And Loss Moduli ◽  
Mechanical Spectra

The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltodextrin (DE = 18.4) gave the strongest effect, manifesting itself as a considerable reduction in the viscosity at pasting, a decrease in apparent viscosity during flow, and a decrease in the storage and loss moduli. Addition of high-(DE = 26.5) or low-(DE = 10.5) saccharified maltodextrins had a markedly smaller effect on the rheological properties of starch. The differences in the effects produced by the maltodextrins are closely connected to the degree of polymerisation of the maltooligosaccharides in the systems.

Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

2004 ◽  
Vol 10 (2) ◽  
pp. 125-131 ◽  
Author(s):  
L. Juszczak ◽  
M. Witczak ◽  
T. Fortuna ◽  
A. Banachowicz
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Viscoelastic Properties ◽  
Guar Gum ◽  
Shear Stresses ◽  
Flow Curves ◽  
Arabic Gum ◽  
Pasting Characteristics ◽  
Mechanical Spectra ◽  
The One

The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.

scholarly journals Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2224
Author(s):  
Dorota Gałkowska ◽  
Monika Południak ◽  
Mariusz Witczak ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Potato Starch ◽  
Sugar Content ◽  
Flow Index ◽  
Steviol Glycosides ◽  
Recovery Curves ◽  
Creep And Recovery ◽  
Pasting Characteristics ◽  
Viscoelastic Structure ◽  
Mechanical Spectra

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose. The rheological evaluation of the desserts was performed by determining pasting characteristics, viscosity curves, creep and recovery curves and mechanical spectra. Substitution of sucrose with prebiotic polysaccharides modified the rheological characteristics of the starch-milk desserts to a degree depending on the type and level of the substituting agent. Inulin reduced the peak viscosity of starch-milk paste, while it had no effect on the final viscosity of the product, contrary to polydextrose, which increased value of the latter parameter. The desserts exhibited a non-Newtonian, shear-thinning flow behaviour. The use of inulin, in both the highest and the lowest concentrations, significantly changed the consistency coefficient and the flow index values, while such a phenomenon was not observed in the case of polydextrose. The desserts with inulin showed increased values of the storage modulus and reduced susceptibility to stress, manifesting strengthened viscoelastic structure. The results indicate that the both prebiotic polysaccharides can serve as substitutes for sucrose in desserts with reduced sugar contents.

scholarly journals The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 321
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Grażyna Jaworska
Keyword(s):  
Fiber Type ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Textural Properties ◽  
Pasting Properties ◽  
Dietary Fibers ◽  
Flow Curves ◽  
Starch Concentration ◽  
Pasting Characteristics ◽  
Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

Rheological Properties of Sodium Metatungstate in Aqueous Solutions

2014 ◽  
Vol 960-961 ◽  
pp. 249-253
Author(s):  
Jian Gang Ku ◽  
Kui He ◽  
Hui Huang Chen ◽  
Wen Yuan Liu
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Theoretical Basis ◽  
Flow Simulation ◽  
Density Fractionation ◽  
Flow Curves ◽  
Fixed Temperature ◽  
Effects Of Temperature ◽  
Increasing Temperature ◽  
Pseudoplastic Fluids

Sodium metatungstate (SMT) solution is an inorganic heavy liquid which is widely used in density fractionation. However, rheological properties of aqueous SMT solutions have never been fully researched. The objective of the present work was to study the rheological properties of aqueous SMT solutions and effects of temperature and density on the apparent viscosity. The steady flow experimental data was fitted using Herschel-Bulkley model. The results show that aqueous SMT solutions of different density are pseudoplastic fluids and the flow curves of SMT solutions were described by the Hershel-Bulkley equation. The apparent viscosity decreases monotonically with increasing temperature under the same density and increases exponentially with increasing density at the fixed temperature. Rheological properties of aqueous SMT solutions can be applied in the calculation of density fractionation efficiency and provides a theoretical basis for flow simulation.

scholarly journals Effect of addition of starches of different botanical origin on the texture and rheological properties of set-style yogurts

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 95-102 ◽  
Author(s):  
D. Najgebauer-Lejko ◽  
M. Sady ◽  
T. Grega ◽  
B. Faber ◽  
J. Domagała ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Profile Analysis ◽  
Potato Starch ◽  
Botanical Origin ◽  
Maize Starch ◽  
Flow Curves ◽  
Series Introduction ◽  
Texture Profile ◽  
Waxy Maize ◽  
Textural Parameters

The aim of the present study was to estimate an effect of addition of different native starches i.e.: potato, maize, waxy maize and tapioca on the textural (Texture Profile Analysis) and rheological properties (apparent dynamic viscosity, flow curves) of set-style cow?s yogurts. All analyses were done on fresh yogurts and after 1 and 3 weeks of storage at 4?C in three series. Introduction of all starches to the yogurt formula resulted in higher viscosity and improvement of all textural parameters except hardness. Addition of maize starch caused the highest apparent viscosity value and waxy maize starch supplementation led to the lowest hardness. Also the shape of flow curves was highly affected by the kind of starch added to the processing milk. Generally, maize and waxy maize starch additives resulted in higher values of shear stress when compared to the plain yogurt, whereas yogurt supplemented with potato starch demonstrated lower values of that parameter.

scholarly journals Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Mariusz Witczak ◽  
Zofia Smółka ◽  
Teresa Witczak ◽  
Anna Stępień ◽  
Agata Bednarz
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Potato Starch ◽  
Strong Increase ◽  
Rheological Characteristics ◽  
Dynamic Tests ◽  
Flow Curves ◽  
Creep And Recovery ◽  
Replacement Part

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests. It was determined that the replacement of part of potato starch with inulin significantly modifies rheological properties of starch pastes and gels, weakening their structure. With the increasing amount of inulin, an increase of viscous properties was becoming more apparent. Moreover, an irregular influence of inulin addition on the parameters of rheological characteristics was determined. Initially, the differences were minor, and the differences at the lowest addition were typically statistically insignificant, followed by strong increase with local restrictions to structural weakening.

scholarly journals The influence of texture improver type and its addition level on rheological properties of goat’s milk yogurt

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 163-170 ◽  
Author(s):  
J. Domagała ◽  
M. Sady ◽  
T. Grega ◽  
D. Najgebauer-Lejko
Keyword(s):  
Rheological Properties ◽  
Apparent Viscosity ◽  
Sensory Quality ◽  
Rheological Parameters ◽  
Flow Index ◽  
Total Protein Content ◽  
Flow Curves ◽  
Rheological Models ◽  
And Control ◽  
Addition Level

Set yogurt from goat?s milk with addition of two texture improvers DSE 6693 and DSE 6694 from NZMP New Zealand, added in the amount of 1, 2and 3% and control yogurt without addition of texture improvers were produced. In yogurt determined sensory quality, pH, apparent viscosity and rheological properties. Flow curves obtained for produced yogurts were described by three rheological models: Ostwald de Waele, Herschel-Bulkley (H-B) and Casson. Addition of texture improver caused an increase in total solids and total protein content of milk for yogurt. Yogurt with texture improvers gave better sensory quality than control yogurt. The yogurt with 1% addition of DSE 6693 and with 2% addition of DSE 6694 had the best sensory quality. The increase in addition level of texture improvers caused an increase in apparent viscosity, consistency coefficient K, yield stress (except H-B model) and deviation from Newtonian flow (decrease of flow index n). Effect of type of improver was rather negligible, whereas its level addition considerably influenced the evaluated rheological parameters.

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

scholarly journals Assessment of Fennel Oil Microfluidized Nanoemulsions Stabilization by Advanced Performance Xanthan Gum

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 693
Author(s):  
Rubén Llinares ◽  
Pablo Ramírez ◽  
José Antonio Carmona ◽  
Luis Alfonso Trujillo-Cayado ◽  
José Muñoz
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Xanthan Gum ◽  
Mechanical Energy ◽  
Physical Stability ◽  
Processing Condition ◽  
Oil In Water ◽  
Mechanical Spectra ◽  
The Stability ◽  
Fennel Oil

In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel essential oil using the microchannel homogenization technique. Results showed that it was possible to obtain nanoemulsions with very narrow monomodal distributions that were homogeneous over the whole observation period (three months) when the appropriate mechanical energy was supplied by microfluidization at 14 MPa and 12 passes. Once the optimal processing condition was established, nanoemulsions were formulated with advanced performance xanthan gum, which was used as both viscosity modifier and emulsion stabilizer. As a result, more desirable results with enhanced physical stability and rheological properties were obtained. From the study of mechanical spectra as a function of aging time, the stability of the nanoemulsions weak gels was confirmed. The mechanical spectra as a function of hydrocolloid concentration revealed that the rheological properties are marked by the biopolymer network and could be modulated depending on the amount of added gum. Therefore, this research supports the role of advanced performance xanthan gum as a stabilizer of microfluidized fennel oil-in-water nanoemulsions. In addition, the results of this research could be useful to design and formulate functional oil-in-water nanoemulsions with potential application in the food industry for the delivery of nutraceuticals and antimicrobials.

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