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    Methodology to predict the time-dependent storage modulus of starch suspensions during heating

    Year: 2021

    Journal: Food Hydrocolloids, Volume 113, APR

    Authors: Li, Jinsha; Desam, Gnana Prasuna; Narsimhan, Vivek; Narsimhan, Ganesan

    Organizations: USDA AFRI [2014-06044-11644674]; Whistler Center for Carbohydrate Research at Purdue University

    Keywords: Starch pasting; Storage modulus; Swelling; Texture; Maize starch; Rice starch; Master curve; Viscoelasticity

    We present a methodology to predict the storage modulus (G') of starch paste due to granule swelling, given the physical properties of the starch granule and temperature history. This was tested on experimental measurements of granule size distribution and G' for 8% w/w suspensions of waxy maize, normal maize, waxy rice, normal rice, and cross linked normal maize - all heated to different temperatures (65-90 degrees C) with holding times between 2 and 60 min. Experimental data of storage modulus G' vs volume fraction phi fall onto a master curve when G' is normalized by a multiple of gamma/(R) over bar, where gamma is the granule-solvent interfacial energy, and (R) over bar is the average granule size. We show that one can combine this master curve with starch swelling theories to forecast the time-dependent rheology of starches. This work also demonstrates that granule-solvent interfacial energy is a key physical parameter in controlling starch rheology.
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