Abstract
The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at 10oC showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan d values (ratio of G"/ G') of all samples were in the range of 0.15̃0.54 over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to 90oC were influenced by the addition of starch. The tan d values of all samples were maintained nearly constant above 45oC, showing that the G' is proportional to the G" irrespective of starch effects.
| Original language | English |
|---|---|
| Pages (from-to) | 245-248 |
| Number of pages | 4 |
| Journal | Journal of Food Science and Nutrition |
| Volume | 13 |
| Issue number | 3 |
| DOIs | |
| State | Published - 2008 |
Keywords
- Acetylation
- Dynamic modulus
- Rheology
- Surimi
- Sweet potato starch