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Physical Properties of Starch Pastes

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Food Hydrocolloids

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Abstract

Starch paste is used in cooking and processing as a viscosity enhancer and viscosity stabilizer.1,2 But few studies have been conducted on its spinnability, which is a visco-elastic phenomenon. We have jointly developed a Rheoner RE-33005 with Yamaden Co.3 to assess spinnability. The area of the tip of the rod in this equipment is a very small cross-sectional area to minimize the effects of surface tension. The spinnability of various starch pastes was compared with this apparatus, and the results suggest that the characteristics of spinnability are important indicators of viscoelastic behavior. The relationship between spinnability and dynamic viscoelasticity was developed, and the stress relaxation was investigated.

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References

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Authors and Affiliations

  1. Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture, 156, 1-1-1 Sakuragaoka, Tokyo, Setagaya-ku, Japan

    S. Akuzawa, S. Sawayama & A. Kawabata

Authors
  1. S. Akuzawa
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  2. S. Sawayama
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  3. A. Kawabata
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Editor information

Editors and Affiliations

  1. Osaka City University, Osaka, Japan

    Katsuyoshi Nishinari

  2. Kyoto University, Kyoto, Japan

    Etsushiro Doi

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© 1994 Springer Science+Business Media New York

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Akuzawa, S., Sawayama, S., Kawabata, A. (1994). Physical Properties of Starch Pastes. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_24

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  • DOI: https://doi.org/10.1007/978-1-4615-2486-1_24

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6059-9

  • Online ISBN: 978-1-4615-2486-1

  • eBook Packages: Springer Book Archive

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