Abstract
Cross‐linked waxy maize (CWM) starch dispersions (2.6%, w/w) were heated in the range 60°C to 80°C and in a retort at 120°C. All the heated dispersions exhibited shear‐thinning behavior except for that heated for 15 min at 60°C which showed slight shear‐thickening. The consistency index (K) increased with heating time and was exponentially correlated to the granule size and the notional volume fraction. CWM starch dispersions heated for 8, 15 and 30 min at 120°C exhibited counterclockwise (antithixotropic) shear rate‐shear stress hysteresis loops. Similar behavior was observed when dispersions were sheared in three continuous cycles and they became more viscous with each shear cycle. Clusters of granules were found in sheared retorted dispersions that may have been shear induced. Gelatinized granules viewed with SEM appeared to have folds and crevices which may have aided in cluster formation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
