Linear and non-linear viscoelastic behaviors of crosslinked tapioca starchpolysaccharide systems》.pdfVIP

Journal of Food Engineering 109 (2012) 571–578 Contents lists available at SciVerse ScienceDirect Journal of Food Engineering journal homepage: /locate/jfoodeng Linear and non-linear viscoelastic behaviors of crosslinked tapioca starch/polysaccharide systems Asira Fuongfuchat ⇑, Nispa Seetapan, Thidarat Makmoon, Waranit Pongjaruwat, Pawadee Methacanon, Chaiwut Gamonpilas National Metal and Materials Technology Center (MTEC), 114 Paholyothin Road, Pathumthani 12120, Thailand a r t i c l e i n f o a b s t r a c t Article history: Effects of polysaccharides on both the thickening performance and large deformation behavior of mix- Received 8 August 2011 tures of various crosslinked tapioca starch and polysaccharide were investigated. It was found that the Received in revised form 19 October 2011 gelatinized crosslinked tapioca starch at 1–8% w/w in aqueous solutions behaved as swollen granules Accepted 20 October 2011 with the low-shear viscosity described by Krieger Dougherty equation. To achieve thickening perfor- Available online 29 October 2011 mance, 3.5% w/w starch was cooked with a range of 0.5% w/w polysaccharides, i.e. konjac glucomannan, guar gum, xanthan gum, and their 50:50 mixtures. It was shown that additions of polysaccharides greatly Keywords: affected the rheological behavior of the suspensions, predominantly in the linear viscoelastic regime. The Rheology Crosslinked starch