• Thomson Routers Master List
  • Scopus
  • Pubmed Medline
  • Ebsco
  • CAB Abstracts
  • FOOD SCIENCE CENTRAL
  • Directory of Open Acces Journals
  • Google Scholar
  • Index Copernicus Journal Master List
  • Polska Bibliografia Naukowa
  • AGRO
  • Arianta
  • CBR- Open Access Journals in Poland
  • Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
  • Biblioteka Uniwersytetu Przyrodniczego w Poznaniu
  • Creaive Commons
Creative Commons licence CC BY-NC (Attribution-NonCommercial)
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
pub/.pdf Full text available in english in Adobe Acrobat format:
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.