Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Genovese, D. B.
Right arrow Articles by Rao, M. A.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Influence of Fructose and Sucrose on Small and Large Deformation Rheological Behaviour of Heated Amioca Starch Dispersions

D. B. Genovese

V. M. Acquarone

K. -S. Youn

M. A. Rao

Department of Food Science and Technology, Cornell University-Geneva, Geneva, NY 14456-0462, USAmar2{at}cornell.edu

Effect of sucrose or fructose on the rheological behaviour of gelatinized 5% w/w amioca starch dispersions (GSDs), was studied by small and large deformation rheological techniques. Storage (G0) and loss (G00) moduli as a function of angular frequency (o), and shear stress (s) as a function of shear rate (_) data were obtained on GSDs with: 0, 30 and 60% w/w sugars. Magnitudes of Herschel–Bulkley yield stress (0-HB) were determined from – _ data. Using the vane method, the static yield stress (0s), the dynamic yield stress (0d) and the shear modulus (G) were determined. Effect of pasting temperature and ageing time were also studied by the vane method. Addition of sugars produced an increase in all rheological parameters except 0d, suggesting that sugars increased the strength of the internal bonds or cohesiveness of the GSDs; in general, fructose was slightly more effective than sucrose. Equivalent parameters: G0 and G, and 0-HB and 0s showed good agreement. Decreasing the heating temperature increased G. GSDs with fructose showed a clear increase in 0s and G with ageing time.

Key Words: starch • sugar • rheology • vane • yield stress

Food Science and Technology International, Vol. 10, No. 1, 51-57 (2004)
DOI: 10.1177/1082013204042073
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?