TY - JOUR
T1 - Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch
AU - Sun, D.
AU - Yoo, B.
N1 - Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015
Y1 - 2015
N2 - The rheological, thermal, and gelling properties of blends of rice starch (RS) with tapioca starch (TS) at different RS/TS ratios (10/0, 9/1, 8/2, 7/3, 6/4, and 5/5) were examined. Steady and dynamic shear rheological tests indicated that the consistency index (K) and yield stress (σoc) of the RS-TS blends increased with an increase in the mixing ratio of TS while the dynamic moduli (G' and G'') values decreased. Tan δ (ratio of G''/G') values of all the blends were higher than that of RS, indicating that there is a more pronounced synergistic effect on the viscous properties of RS in the presence of TS. DSC studies found that the transition temperatures and enthalpies of gelatinization of the blends appeared to be greatly influenced by the addition of TS. The blend gels showed higher gel strength and also better freeze-thaw stability with a significant decrease in syneresis (%) in higher ratios of TS. In general, these results suggest that in the RS-TS blend systems, the addition of TS modified the rheological, thermal, and gelling properties of RS, and that these modifications were dependent on the mixing ratio of TS as well as the physical properties of the two component starches.
AB - The rheological, thermal, and gelling properties of blends of rice starch (RS) with tapioca starch (TS) at different RS/TS ratios (10/0, 9/1, 8/2, 7/3, 6/4, and 5/5) were examined. Steady and dynamic shear rheological tests indicated that the consistency index (K) and yield stress (σoc) of the RS-TS blends increased with an increase in the mixing ratio of TS while the dynamic moduli (G' and G'') values decreased. Tan δ (ratio of G''/G') values of all the blends were higher than that of RS, indicating that there is a more pronounced synergistic effect on the viscous properties of RS in the presence of TS. DSC studies found that the transition temperatures and enthalpies of gelatinization of the blends appeared to be greatly influenced by the addition of TS. The blend gels showed higher gel strength and also better freeze-thaw stability with a significant decrease in syneresis (%) in higher ratios of TS. In general, these results suggest that in the RS-TS blend systems, the addition of TS modified the rheological, thermal, and gelling properties of RS, and that these modifications were dependent on the mixing ratio of TS as well as the physical properties of the two component starches.
KW - Rheological property
KW - Rice starch
KW - Starch blend
KW - Tapioca starch
KW - Thermal property
UR - http://www.scopus.com/inward/record.url?scp=84954161146&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2015.05.062
DO - 10.1016/j.lwt.2015.05.062
M3 - Article
AN - SCOPUS:84954161146
SN - 0023-6438
VL - 64
SP - 205
EP - 211
JO - LWT
JF - LWT
IS - 1
ER -