Abstract
SummaryCassava, corn, mung bean, potato, sweet potato, two varieties of rice, waxy maize and wheat starches were blended with a saturated aqueous NaCl solution. Wheat starch gelatinized and the other starches gave specific shear‐thinning suspensions. The proportion of components providing shear thinning in suspension depended on the starch variety. The shear thinning vanished with time because of water uptake by starch granules. The duration of this shear‐thinning effect, as well as either the Newtonian or Herschel–Bulkley nature of the blends, also depended on the starch origin. The rate of water uptake was lowest for waxy maize and cassava starches and highest for potato starch. Scanning electron microscopy showed that some, especially large, granules cracked and the pattern of the cracks varied for different starches. Powder X‐ray diffractograms revealed that the crystalline structure of granules did not change in any essential way. Potato starch granules seem, based on the extent of their ability to swell, the best source for natural microcapsules.
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