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Rheological properties of potato starch pastes with the addition of kaolin

100%

Drozdz W., Tomaszewska-Ciosk E.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

113-117

A study was undertaken to investigate rheological properties of pastes (20 g/L of starch) supplemented with kaolin at doses of 20 g/L, 40 g/L and 60 g/L, stored for various periods of time. Flow curves were plotted at a time span of 200 s, a shear rate of 0-100 s-1 and a temperature of 20°C. The flow curves were described by means of Ostwald de Waele’s and Casson’s models. It was demonstrated that starch pastes with different addition of kaolin stored for various periods of time displayed characteristics of non-Newtonian, pseudoplastic shear-thinned fluids and that their rheological properties depended on both kaolin addition and time of storage. The pastes prepared with the addition of kaolin were characterised by higher viscosity, higher values of shearing stresses, coefficient of consistency K, plastic viscosity ηC and yield point τoC as compared to those prepared only from starch. Values of those parameters were observed to increase along with storage time in samples with the addition of kaolin, and to decrease in the case of pastes prepared only from starch.

Retrogradation of low substituted monostarch phosphates

84%

Fortuna T., Januszewska R., Palasinski M.

Polish Journal of Food and Nutrition Sciences

1996

tom 05

nr 3

The degree of rétrogradation of potato, wheat, rye and triticale monostarch phosphates (MP) was determined. All the MP had lower degree of rétrogradation than the respective native starches. The degree of rétrogradation was dependent on the botanical origin of starch, degree of substitution and storage conditions of starch pastes.

Some physicochemical properties of commercial modified starches irradiated with microwaves

67%

Fortuna T., Przetaczek-Roznowska I., Dyrek K., Bidzinska E., Labanowska M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2008

tom 11

nr 4

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2 Fortuna T.

1 Bidzinska E.

1 Drozdz W.

1 Dyrek K.

1 Januszewska R.

1 Labanowska M.

1 Palasinski M.

1 Przetaczek-Roznowska I.

1 Tomaszewska-Ciosk E.

1 2008

1 2007

1 1996

Wyniki wyszukiwania

Rheological properties of potato starch pastes with the addition of kaolin

Retrogradation of low substituted monostarch phosphates

Some physicochemical properties of commercial modified starches irradiated with microwaves