Abstract
Summary When certain amounts of starch were blended with saturated, aqueous solutions of d‐fructose, d‐glucose or sucrose, shear thickening, easily pourable semi‐solids were formed. The amount of starch necessary to cause this rheological effect depended, at least in part, on the starch variety. The conditions necessary to observe this effect using potato and corn starch blends with d‐fructose, d‐glucose and sucrose are presented. This method may be useful in studies of starch granule morphology. Gelation characteristics and differential scanning calorimetry (DSC) of potato and corn starch in saturated aqueous d‐fructose, d‐glucose, and sucrose solutions showed that both starch varieties interacted differently with the environment. Starch more readily gelatinised in sucrose solutions than in solutions of d‐fructose and d‐glucose.
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