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KMID : 1134820150440091407
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1407 ~ p.1413
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Rheological and Pasting Properties of Potato Flour Dispersions
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Heo Hye-Mi
Won Chu-In
Jin Yong-Ik
Chang Dong-Chil
Kim Mi-Sook
Lee Young-Seung
Chang Yoon-Hyuk
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Abstract
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The objective of this study was to investigate the rheological and pasting properties of potato flour dispersions at different concentrations (3, 4, 5, 6, and 7%, w/w). A potato cultivar ‘Goun’, used in this study, was developed by Highland Agriculture Research Center, RDA. Potato flour dispersions showed shear-thinning behaviors (n=0.44∼0.51) at 25°C. Apparent viscosity (ηa,100), consistency index (K), and yield stress (σoc) significantly increased with an increase in potato flour concentration. Storage modulus (G') and loss modulus (G'') significantly increased, whereas complex viscosity (η*) was significantly reduced with increasing frequency (ω) from 0.63 to 63.8 rad/s. Magnitudes of G' and G'' were significantly increased with elevation of potato flour concentration. G' values were considerably greater than G'' over the entire range of frequency (ω) with a high dependence on ω. Cox-Merz rule was not applicable to potato flour dispersions. Rapid Visco Analyzer data showed that peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and set back viscosity of samples significantly increased with an increase in potato flour concentration.
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KEYWORD
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potato flour dispersions, rheological property, pasting property
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