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Issue 3 (1) 2004 pp. 21-32

Teresa Fortuna, Dorota Galkowska, Leslaw Juszczak

COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES

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.
Keywords: potato starch, chemically modified starches, rheological behaviour
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http://www.food.actapol.net/issue1/volume/3_1_2004.pdf

For citation:

MLA Fortuna, Teresa, et al. "COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 21-32.
APA Fortuna T.,Galkowska D.,Juszczak L. (2004). COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES. Acta Sci.Pol. Technol. Aliment. 3 (1), 21-32
ISO 690 FORTUNA, Teresa, GALKOWSKA, Dorota, JUSZCZAK, Leslaw. COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 21-32.