The effect of concentration on rheological properties of sago (Metroxylon sagu) starch

Food Research Pub Date : 2024-05-13 DOI:10.26656/fr.2017.8(3).215

S. Udomrati, P. Tungtrakul, N. Lowithun, D. Thirathumthavorn

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Abstract

The concentration of starch is one of the main factors influencing the rheological characteristics of starch-based foods. The rheological behavior of sago starch at varied concentrations of 3, 5, 10, 20 and 30% (w/w) were investigated using small oscillatory temperature and frequency sweep measurements. All concentrations of sago starch expressed less solid-like behavior, with tan δ values of approximately 0.2. A flowable viscous paste of sago starch was generated at low concentrations (3 and 5% (w/w)). The gel network formation of sago starch initially occurred at a critical concentration of 10% (w/w). Further increases in the concentration to 20 and 30% (w/w), stronger gel network formation was occurred. In addition, the tan δ values for concentrations of 20 and 30% (w/ w) were approximately 0.2 with elastic and soft gel characteristics. A positive power law correlation between G' and sago starch concentration was found, with a coefficient of determination (R2 ) value of 0.99. The gelatinized sago starch was unstable as a frequency sweep was applied, indicating that it may be less stable during storage or processing.

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浓度对西米淀粉流变特性的影响

淀粉浓度是影响淀粉基食品流变特性的主要因素之一。采用小振荡温度和频率扫描测量法研究了不同浓度（3、5、10、20 和 30%（重量比））的西米淀粉的流变特性。所有浓度的西米淀粉都表现出较低的固态行为，tan δ 值约为 0.2。低浓度（3% 和 5%（w/w））的西米淀粉可形成可流动的粘性糊状物。西米淀粉凝胶网络的形成最初发生在临界浓度为 10%（重量比）时。浓度进一步增加到 20% 和 30%（重量比）时，凝胶网络的形成更强。此外，浓度为 20%和 30%（重量比）时的 tan δ 值约为 0.2，具有弹性和柔软的凝胶特性。G'与西米淀粉浓度之间呈正幂律相关，决定系数（R2）为 0.99。随着频率的增加，糊化的西米淀粉不稳定，这表明它在储存或加工过程中的稳定性可能会降低。

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Food Research

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