Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches

  • Choi, Su-Jin (Department of Food Science and Technology, Dongguk University) ;
  • Chang, Hak-Gil (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • Published : 2008.08.31
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Abstract

Effect of acetylated starches (acetylated rice starch and acetylated tapioca starch) on rheological properties of hot pepper-soybean paste (HPSP) at different mixing ratios of rice flour (RF) and acetylated starch (AS) (10/0, 9/1, 8/2, and 7/3) was evaluated in steady and dynamic shear. All HPSP samples at $25^{\circ}C$ exhibited shear-thinning (n=0.31-0.36) and thixotropic behavior with high yield stresses and their steady flow curves were well described by power law and Casson models. The presence of AS resulted in the decrease in consistency index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$), and their predominant decreases were noticed at higher ratio of RF to AS (7/3 ratio). Arrhenius temperature relationship represents variation with temperature in the range of $5-35^{\circ}C$ with the high determination coefficients ($R^2=0.97-0.99$). Dynamic moduli (G', G", and ${\eta}^*$) values of HPSP samples mixed with AS were lower than those of HPSP with no added AS within the experimental range of frequency (0.63-62.8 rad/sec). Steady and dynamic shear rheological properties of HPSP samples seem to be greatly influenced by the presence of acetylated starch.

Keywords

References

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