Effect of damaged starch on the rheological properties of wheat starch suspensions

Autores
Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; Ribotta, Pablo Daniel
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.
Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Damaged Starch
Gelatinization
Flow Properties
Pasting
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25719
Acceder
id CONICETDig_3cae0404759167f7b8f8fcd233889385
oai_identifier_str oai:ri.conicet.gov.ar:11336/25719
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of damaged starch on the rheological properties of wheat starch suspensionsBarrera, GabrielaBustos, Mariela C.Iturriaga, Laura BeatrizFlores, Silvia KarinaLeon, Alberto EdelRibotta, Pablo DanielDamaged StarchGelatinizationFlow PropertiesPastinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25719Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; et al.; Effect of damaged starch on the rheological properties of wheat starch suspensions; Elsevier; Journal of Food Engineering; 116; 1; 12-2012; 233-2390260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.11.020info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005729info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:23Zoai:ri.conicet.gov.ar:11336/25719instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:23.601CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of damaged starch on the rheological properties of wheat starch suspensions
title Effect of damaged starch on the rheological properties of wheat starch suspensions
spellingShingle Effect of damaged starch on the rheological properties of wheat starch suspensions
Barrera, Gabriela
Damaged Starch
Gelatinization
Flow Properties
Pasting
title_short Effect of damaged starch on the rheological properties of wheat starch suspensions
title_full Effect of damaged starch on the rheological properties of wheat starch suspensions
title_fullStr Effect of damaged starch on the rheological properties of wheat starch suspensions
title_full_unstemmed Effect of damaged starch on the rheological properties of wheat starch suspensions
title_sort Effect of damaged starch on the rheological properties of wheat starch suspensions
dc.creator.none.fl_str_mv Barrera, Gabriela
Bustos, Mariela C.
Iturriaga, Laura Beatriz
Flores, Silvia Karina
Leon, Alberto Edel
Ribotta, Pablo Daniel
author Barrera, Gabriela
author_facet Barrera, Gabriela
Bustos, Mariela C.
Iturriaga, Laura Beatriz
Flores, Silvia Karina
Leon, Alberto Edel
Ribotta, Pablo Daniel
author_role author
author2 Bustos, Mariela C.
Iturriaga, Laura Beatriz
Flores, Silvia Karina
Leon, Alberto Edel
Ribotta, Pablo Daniel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Damaged Starch
Gelatinization
Flow Properties
Pasting
topic Damaged Starch
Gelatinization
Flow Properties
Pasting
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.
Fil: Barrera, Gabriela. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Bustos, Mariela C.. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
Fil: Iturriaga, Laura Beatriz. Universidad Nacional de Santiago del Estero. Facultad de Agronomia y Agroindustrias; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The influence of damaged starch content on particle size distribution and rheological properties of unheated starch suspensions and pasting properties were investigated. Four samples containing different amounts of damaged starch were studied. Particle size distribution curves shifted toward higher diameters, and a greater overlap of both populations of particles (A- and B-type granules) and a decrease of both peak heights were produced. The flow curves of unheated starch suspensions were fitted using the power law model. The flow behavior indexes were higher than the unit. The consistency coefficient increased with the increment of damaged starch content. Unheated starch suspensions showed time-dependent rheological behavior and were described by the Weltman model. The unheated suspensions exhibited a thixotropic behavior. With regard to the pasting process, the increment of damaged starch content produced gradual reductions in peak viscosity, final paste viscosity, breakdown and setback. Results demonstrated the importance of the presence of physically damaged granules in wheat starch rheological characteristics.
publishDate 2012
dc.date.none.fl_str_mv 2012-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25719
Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; et al.; Effect of damaged starch on the rheological properties of wheat starch suspensions; Elsevier; Journal of Food Engineering; 116; 1; 12-2012; 233-239
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25719
identifier_str_mv Barrera, Gabriela; Bustos, Mariela C.; Iturriaga, Laura Beatriz; Flores, Silvia Karina; Leon, Alberto Edel; et al.; Effect of damaged starch on the rheological properties of wheat starch suspensions; Elsevier; Journal of Food Engineering; 116; 1; 12-2012; 233-239
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2012.11.020
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877412005729
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613177250152448
score 13.070432

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