Rheological properties of starch derivates: Fat replacers | Reološke karakteristike skrobnih derivata supstituenata masti
2007
Dokić, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Hadnađev, M., Tehnološki fakultet, Novi Sad (Serbia) | Dokić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia)
Various starch derivates gels in 10, 15 and 20% concentration, which can be used as fat replacers, were prepared. Rheological characteristics defined by flow curves and viscoelastic properties (viscous and elastic modulus) were investigated. Pregelatinised starch gels expressed rheopectic behaviour and had no viscoelastic properties. Maltodextrin gels and cross-linked (distarch phosphates) starch gels were thixotropic. Cross-linked starch gels had the highest values of shear stress, coefficients of thixotropy, yield stresses and viscoelastic properties especially after 24h, as the result of formation of internal gel network.
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