Viscospringy properties of corn starch suspensions prepared with electrochemically activated water

Water has the ability to regulate the physiological processes of the human body, which characterizes its biological activity. Macro- and microelements, vitamins, amino acids, etc. enter the body with water and food. Nowadays, the issue of the influence of activated water on the structure and course of processes in food systems with its content is insufficiently covered in scientific sources, which is a perspective for research. Due to its physical and chemical properties, activated water can influence the quality indicators and structure of products containing it. Thus, in the recipes of many products, corn starch is used as an emulsifier. The purpose of the research was to determine the effect of activated water on the viscospringy indicators of corn starch suspensions. Activated water significantly affects the elastic and viscous properties of corn starch suspensions. The storage mo dulus of the samples on the catholyte and anolyte at 25 °С had a significantly higher value than the shear modulus of the control sample at zero frequency. This indicator increased with increasing frequency. The loss modulus of all samples of starch pastes increased with an increase in the scanning frequency, however, at the pasteurization temperature, the increase occurred less intensively: in the frеquency range of 0.1—10 Hz for the sample on tap water, the studied indicator increased by 63.6±0.5 times, on the catholyte and anolytes — 41.5±0.5 and 43.7±0.5 times, respectively. At 25 °С, this indicator increased by 41.7±0.5; 22.1±0.5 and 23.1±0.5 times. Over the entire range of the frequency sweep, the complex shear stress of suspensions increased, and the control indicators at 25 °С and at 68 °С were lower than the corresponding values for suspensions on catholyte and anolyte. Thus, activated water affects the rheological indicators of starch suspensions, which in turn will be reflected in the structural and mechanical properties and consistency of products containing such suspensions in the formulation.