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KMID : 0380619890210060815
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 6 p.815 ~ p.819
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Rheological Properties of Chestnut Starch Solution
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Abstract
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Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of 30-65℃. However, starch suspension showed pseudoplastic flow behavior at 70℃ and above 65℃ for 3 and 4% concentration, respectively. Flow activation energy below 50℃ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at 60-70℃. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature (65-80℃) and time (15-60 min). The apparent viscosity of the starch remained constant after heating at 80℃ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at 70-80℃ was 13.09 kcal/mole. The apparent viscosity of thermalgelatinized (90℃) starch was lower than that of 15 psi-gelatinized starch.
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