Abstract
This research relates to the analysis of a mathematical model for the interpretation of the apparent viscosity of starch aqueous suspensions during agitation, as well as the influence of the starch-water ratio in the pasting profiles. The thermal profile of the pasting test produces several changes in the starch-aqueous suspensions that can be evaluated through the complete knowledge of the physicochemical changes in the suspension, equations that governs the system and the instrumental conditions of the impeller viscometer. Differential scanning calorimetry (DSC) and rapid visco-profile of starch-water suspension, using the same heating rate and water-starch ration, were obtained in order to study the thermal and pasting changes of the starch-aqueous suspension as a function of the thermal profile and time, The use of the pasting profile, its first and second derivate as well as the DSC thermal profile, provide information about critical process taking place in the starch-water suspension such as the swelling and gelatinization processes that affect the rheological properties. The use of different starch/water ratios allows the determination of different pasting regimes.
Highlights
Starch is a widely known polysaccharide formed by amylose and amylopectin chains; it is important as a major source of calories for human nutrition
These conditions indicate that the whole system is gelatinized, forming a new phase composed by gelatinized starch granules, amylose and water
This work explains in detail, and for first time, a complete model to study and interpretation of a pasting profile of the starch aqueous suspension in the presence of a thermal profile
Summary
Starch is a widely known polysaccharide formed by amylose and amylopectin chains; it is important as a major source of calories for human nutrition. The starch industry is large;and starch has many applications, such as food, chemistry, and petroleum, amongst others. Starch can be obtained from several agricultural crops, such as legumes (beans, peas, fava, etc), cereal (corn, wheat, rice, etc), and tubers (potato, tapioca, etc). The properties of starch depend on its amylose and amylopectin ratio and other factors as source and whole components of starch. Gelatinization is an important starch property, because it indicates changes in its crystalline structure and functionality. There are several methods to determine starch properties; for instance, the gelatinization behavior is determined by using a Differential Scanning Calorimetric (DSC) and Rapid ViscoAnalyzer (RVA)
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