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Food Science and Technology International
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Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

L. Juszczak

Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Polandrrjuszcz{at}cyf-kr.edu.pl

M. Witczak

Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland

T. Fortuna

A. Banachowicz

Department of Analysis and Evaluation of Food Quality, University of Agriculture, Balicka 122 Str., 30-149 Krakow, Poland

The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.

Key Words: rye starch • gums • hydrocolloids • rheology

Food Science and Technology International, Vol. 10, No. 2, 125-131 (2004)
DOI: 10.1177/1082013204043764
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