Time-dependent flow properties of starch-milk-sugar pastes

Basim Abu-Jdayil, Hazim A. Mohameed

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)

Abstract

The time-dependent flow properties of starch-milk-sugar (SMS) pastes have been studied. The flow properties were assessed from the measurement of the shear stress versus time of shearing at constant shear rate. Corn and wheat starches were used in this study, while the sugars were glucose, sucrose, and fructose. The Weltman model was used to evaluate the flow properties of SMS pastes prepared under different conditions. SMS pastes heated at 95 and 85 °C exhibited a thixotropic behavior, while pastes heated at 75 °C behaved like a rheopectic fluid. It was noted that the thixotropy occurred at high shear stress (above 50 Pa), and the rheopexy occurred at low shear stress (below 45 Pa). The degree of thixotropy, as assessed by the Weltman model parameters, increased significantly with starch concentration, and with less pronounced effect with sugar concentration. The effect of sugar type on the degree of thixotropy of SMS pastes heated at 95 °C decreased in the following order: fructose>sucrose>glucose. The type of starch played a role in the time-dependent flow properties of the SMS paste, with a general conclusion that wheat starch had a greater degree of thixotropy than corn starch.

Original languageEnglish
Pages (from-to)123-127
Number of pages5
JournalEuropean Food Research and Technology
Volume218
Issue number2
DOIs
Publication statusPublished - Jan 2004
Externally publishedYes

Keywords

  • Apparent viscosity
  • Corn starch
  • Fructose
  • Glucose
  • Milk
  • Sucrose
  • Wheat starch

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

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