Rheological Behavior of Dehydrated Creams of Barracuda (Sphyraena ensis) Flour with Pregelatinized Corn, Cassava and Yam Starch

The aim of this study was to investigate the rheological behavior of a dehydrated cream based on fishmeal using as thickener pregelatinized corn, cassava and yam starch. Three sources of pregelatinized starch (corn (PCS), cassava (PCAS) and yam (PYS)) were evaluated, varying in ratios of 20/40, 30/30 and 40/20 starch/fishmeal. Solubility in Cold Water (SCW), Water Absorption Capacity (WAC), flow behavior and viscoelastic properties were determined in a rheometer, compared to a commercial cream. The highest SCW values were achieved with PCAS and for WAC in PCS. The rheological behavior was adjusted to the Power Law model evidenced pseudoplasticity. The highest values of the consistency index (K) and viscosity were reached with PCS and PCAS. The viscoelasticity of the creams allowed to define them as real weak gels, showing predominance of the elastic modulus on the viscous and values similar to the commercial cream on the loss tangent with PCAS and PCS. This may be due to the behavior of starch-protein-fat complexes, which form a three-dimensional network leading to a molecular interaction that prevents the easy release of absorbed water, becoming more resistant with the increase of the starchy component. The creams with PCAS and PCS in 30/30 and 40/20 starch/flour ratios showed K values, viscosity and tangent of loss closer to the commercial cream.