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KMID : 1007520080170020417
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Food Science and Biotechnology
2008 Volume.17 No. 2 p.417 ~ p.420
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Rheological Behavior of Sweet Potato Starch-Glucose Composites
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Cho Sun-A
Yoo Byoung-Seung
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Abstract
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Rheological properties of sweet potato starch (SPS)-glucose composites (5%, w/w) at different concentrations (0, 10, 20, and 30%, w/w) of glucose were investigated in steady and dynamic shear. The steady shear rheological properties of SPS-glucose composites were determined from rheological parameters for power law and Casson flow models. At 25℃ all the samples showed a pronounced shear-thinning behaviors (n=0.29-0.37) with high Casson yield stress. In general, the presence of glucose resulted in the decrease in consistence index (K), apparent viscosity (ηa,100), and yield stress (σoc). Storage (G``) and loss (G") moduli increased with an increase in frequency (ω), while complex viscosity (η*) decreased. Dynamic moduli (G``, G", and η*) of the SPS-glucose composites at higher glucose concentrations (20 and 30%) were higher than those of the control (0% glucose) and also increased with increasing glucose concentration from 10 to 30%. The effect of glucose on steady and dynamic shear rheological properties of the SPS pastes appears to greatly depend on glucose concentration in the range of 10-30%.
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KEYWORD
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sweet potato starch, glucose, rheology, viscosity, dynamic modulus
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