Effect of damaged starch on the rheological properties of wheat starch suspensions
► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch. The influence of damaged starch content on particle size distribution an...
Gespeichert in:
| Veröffentlicht in: | Journal of food engineering 2013-05, Vol.116 (1), p.233-239 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 239 |
|---|---|
| container_issue | 1 |
| container_start_page | 233 |
| container_title | Journal of food engineering |
| container_volume | 116 |
| creator | Barrera, Gabriela N. Bustos, Mariela C. Iturriaga, Laura Flores, Silvia K. León, Alberto E. Ribotta, Pablo D. |
| description | ► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch.
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics. |
| doi_str_mv | 10.1016/j.jfoodeng.2012.11.020 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1770293521</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0260877412005729</els_id><sourcerecordid>1770293521</sourcerecordid><originalsourceid>FETCH-LOGICAL-c492t-8c732ad4e30eca3d020b82ce4c1905199266634927154abad2902ba68e6475553</originalsourceid><addsrcrecordid>eNqFkMtOwzAQRS0EEqXwCyhLNgl-xHayA1XlIVVCQrC2XHvSOErjYKcg_h5XpeuuZnPm6t6D0C3BBcFE3HdF13hvYdgUFBNaEFJgis_QjFSS5VxKfI5mmAqcV1KWl-gqxg5jzDGlM_S-bBowU-abzOqt3oDN4qSDaTM_ZFMLWWjB937jjO6zMfgRwuQg7vmfFvR0pOMujjBE54d4jS4a3Ue4-b9z9Pm0_Fi85Ku359fF4yo3ZU2nvDKSUW1LYBiMZjZ1XlfUQGlIjTmpayqEYAmVhJd6rS2tMV1rUYEoJeeczdHdITfV-tpBnNTWRQN9rwfwu6hIWk5rxik5jXKWVNaEVgkVB9QEH2OARo3BbXX4VQSrvW_VqaNvtfetCFGpe3p8ODxC2vztIKhoHAwGrAvJsLLenYr4A-fdi7A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1531019128</pqid></control><display><type>article</type><title>Effect of damaged starch on the rheological properties of wheat starch suspensions</title><source>Elsevier ScienceDirect Journals Complete</source><creator>Barrera, Gabriela N. ; Bustos, Mariela C. ; Iturriaga, Laura ; Flores, Silvia K. ; León, Alberto E. ; Ribotta, Pablo D.</creator><creatorcontrib>Barrera, Gabriela N. ; Bustos, Mariela C. ; Iturriaga, Laura ; Flores, Silvia K. ; León, Alberto E. ; Ribotta, Pablo D.</creatorcontrib><description>► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch.
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2012.11.020</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Damage ; Damaged starch ; Flow properties ; Granular materials ; Granules ; Mathematical models ; Particle size distribution ; Pasting ; Rheological properties ; Spontaneous gelatinization ; Starches ; Wheat</subject><ispartof>Journal of food engineering, 2013-05, Vol.116 (1), p.233-239</ispartof><rights>2012 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c492t-8c732ad4e30eca3d020b82ce4c1905199266634927154abad2902ba68e6475553</citedby><cites>FETCH-LOGICAL-c492t-8c732ad4e30eca3d020b82ce4c1905199266634927154abad2902ba68e6475553</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2012.11.020$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids></links><search><creatorcontrib>Barrera, Gabriela N.</creatorcontrib><creatorcontrib>Bustos, Mariela C.</creatorcontrib><creatorcontrib>Iturriaga, Laura</creatorcontrib><creatorcontrib>Flores, Silvia K.</creatorcontrib><creatorcontrib>León, Alberto E.</creatorcontrib><creatorcontrib>Ribotta, Pablo D.</creatorcontrib><title>Effect of damaged starch on the rheological properties of wheat starch suspensions</title><title>Journal of food engineering</title><description>► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch.
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.</description><subject>Damage</subject><subject>Damaged starch</subject><subject>Flow properties</subject><subject>Granular materials</subject><subject>Granules</subject><subject>Mathematical models</subject><subject>Particle size distribution</subject><subject>Pasting</subject><subject>Rheological properties</subject><subject>Spontaneous gelatinization</subject><subject>Starches</subject><subject>Wheat</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOwzAQRS0EEqXwCyhLNgl-xHayA1XlIVVCQrC2XHvSOErjYKcg_h5XpeuuZnPm6t6D0C3BBcFE3HdF13hvYdgUFBNaEFJgis_QjFSS5VxKfI5mmAqcV1KWl-gqxg5jzDGlM_S-bBowU-abzOqt3oDN4qSDaTM_ZFMLWWjB937jjO6zMfgRwuQg7vmfFvR0pOMujjBE54d4jS4a3Ue4-b9z9Pm0_Fi85Ku359fF4yo3ZU2nvDKSUW1LYBiMZjZ1XlfUQGlIjTmpayqEYAmVhJd6rS2tMV1rUYEoJeeczdHdITfV-tpBnNTWRQN9rwfwu6hIWk5rxik5jXKWVNaEVgkVB9QEH2OARo3BbXX4VQSrvW_VqaNvtfetCFGpe3p8ODxC2vztIKhoHAwGrAvJsLLenYr4A-fdi7A</recordid><startdate>20130501</startdate><enddate>20130501</enddate><creator>Barrera, Gabriela N.</creator><creator>Bustos, Mariela C.</creator><creator>Iturriaga, Laura</creator><creator>Flores, Silvia K.</creator><creator>León, Alberto E.</creator><creator>Ribotta, Pablo D.</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20130501</creationdate><title>Effect of damaged starch on the rheological properties of wheat starch suspensions</title><author>Barrera, Gabriela N. ; Bustos, Mariela C. ; Iturriaga, Laura ; Flores, Silvia K. ; León, Alberto E. ; Ribotta, Pablo D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c492t-8c732ad4e30eca3d020b82ce4c1905199266634927154abad2902ba68e6475553</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Damage</topic><topic>Damaged starch</topic><topic>Flow properties</topic><topic>Granular materials</topic><topic>Granules</topic><topic>Mathematical models</topic><topic>Particle size distribution</topic><topic>Pasting</topic><topic>Rheological properties</topic><topic>Spontaneous gelatinization</topic><topic>Starches</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barrera, Gabriela N.</creatorcontrib><creatorcontrib>Bustos, Mariela C.</creatorcontrib><creatorcontrib>Iturriaga, Laura</creatorcontrib><creatorcontrib>Flores, Silvia K.</creatorcontrib><creatorcontrib>León, Alberto E.</creatorcontrib><creatorcontrib>Ribotta, Pablo D.</creatorcontrib><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barrera, Gabriela N.</au><au>Bustos, Mariela C.</au><au>Iturriaga, Laura</au><au>Flores, Silvia K.</au><au>León, Alberto E.</au><au>Ribotta, Pablo D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of damaged starch on the rheological properties of wheat starch suspensions</atitle><jtitle>Journal of food engineering</jtitle><date>2013-05-01</date><risdate>2013</risdate><volume>116</volume><issue>1</issue><spage>233</spage><epage>239</epage><pages>233-239</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><abstract>► Damaged starch increased granule diameter and leachate material. ► Consistency and thixotropic of unheated starch suspensions increased with damaged starch. ► Pasting properties were modified by increasing the damaged starch.
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2012.11.020</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2013-05, Vol.116 (1), p.233-239 |
| issn | 0260-8774 1873-5770 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1770293521 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Damage Damaged starch Flow properties Granular materials Granules Mathematical models Particle size distribution Pasting Rheological properties Spontaneous gelatinization Starches Wheat |
| title | Effect of damaged starch on the rheological properties of wheat starch suspensions |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T13%3A50%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20damaged%20starch%20on%20the%20rheological%20properties%20of%20wheat%20starch%20suspensions&rft.jtitle=Journal%20of%20food%20engineering&rft.au=Barrera,%20Gabriela%20N.&rft.date=2013-05-01&rft.volume=116&rft.issue=1&rft.spage=233&rft.epage=239&rft.pages=233-239&rft.issn=0260-8774&rft.eissn=1873-5770&rft_id=info:doi/10.1016/j.jfoodeng.2012.11.020&rft_dat=%3Cproquest_cross%3E1770293521%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1531019128&rft_id=info:pmid/&rft_els_id=S0260877412005729&rfr_iscdi=true |