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Comparison of Rheological Properties of Native and Pregelatinized Potato Starches
- Authors
- Kim, Doori; Yoo, Byoungseung
- Issue Date
- Jun-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- pregelatinized starch; potato starch; theological property; viscosity
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.3, pp 787 - 790
- Pages
- 4
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 3
- Start Page
- 787
- End Page
- 790
- ISSN
- 1226-7708
2092-6456
- Abstract
- Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20 degrees C and 60 degrees C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperature-dependent. Dynamic moduli (G' and G '') and complex viscosity of PPS were much lower than those of NPS, while tan 5 values of PPS were in the range of 2.30-3.50 (tan delta>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization.
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