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Methodology to predict the time-dependent storage modulus of starch suspensions during heating

Authors :
Ganesan Narsimhan
Vivek Narsimhan
Jinsha Li
Gnana Prasuna Desam
Source :
Food Hydrocolloids. 113:106463
Publication Year :
2021
Publisher :
Elsevier BV, 2021.

Abstract

We present a methodology to predict the storage modulus ( G ’ ) of starch paste due to granule swelling, given the physical properties of the starch granule and temperature history. This was tested on experimental measurements of granule size distribution and G ’ for 8% w/w suspensions of waxy maize, normal maize, waxy rice, normal rice, and cross linked normal maize – all heated to different temperatures (65–90 °C) with holding times between 2 and 60 min. Experimental data of storage modulus G ′ vs volume fraction φ fall onto a master curve when G ′ is normalized by a multiple of γ / R ‾ , where γ is the granule-solvent interfacial energy, and R ‾ is the average granule size. We show that one can combine this master curve with starch swelling theories to forecast the time-dependent rheology of starches. This work also demonstrates that granule-solvent interfacial energy is a key physical parameter in controlling starch rheology.

Details

ISSN :
0268005X
Volume :
113
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........a9fd8541fc76dfd2587b2648cf30f469
Full Text :
https://doi.org/10.1016/j.foodhyd.2020.106463