Effect of Temperature Reduction on the Flow and Viscoelastic Properties of Maize Starch Wet-Heat Processed with Added Stearic Acid

摘要：

　　The viscosity of unmodified starch pastes tends to increase during cooling.This is undesirable in some food systems.The present research determines the effect of reducing temperature on the flow and viscoelastic properties of maize starch pasted with added stearic acid for 130 minutes at 90 ℃ with a rheometer.The flow properties at different shear rates of the resultant paste were determined at 25,50 and 90 ℃.The viscoelastic properties of the paste during a temperature sweep from 90 ℃ to 4 ℃ followed by a time sweep at 4 ℃ of 5 h were also determined.

关键词： maize starch pasting flow properties viscoelastic properties

作者: Wokadala Cuthbert Obiro Suprakas Sinha Ray Mohammad Naushad Emmambux

作者单位: Department of Food Science, University of Pretoria, Lynwood Road, Pretoria, 0002,Republic of South A DST/CSIR Nanotechnology Innovation Centre, Council for Scientific and Industrial Research(CSIR),Meir

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 340-340

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）