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《Food Science》 2009-09
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Study on Viscosity Properties of Starch Paste of Chinese Water Chestnut

YOU Man-jie,ZHAO Li-chao,ZHANG Xi,CHEN Xiao (College of Food Science, South China Agricultural University, Guangzhou 510642, China)  
Brabender viscosity curve of Chinese water chestnut paste was determined. The effects of concentration, pH value, thickeners, sugars and salts on viscosity and rheological properties of Chinese water chestnut starch paste were investigated with NDJ-8S digital display viscometer. The results showed that Chinese water chestnut starch paste had low gelatinization temperature, high viscosity at peak and good cold stability. The starch paste was difficult to retrogradation while with poor thermal stability. The viscosity of starch paste increased with the rising concentration and pH value. Xanthan gum and konjak gum could increase its viscosity while glucose and sucrose showed different pattern with the viscosity first increasing and later decreasing. NaCl and CaCl2 could reduce its viscosity. Chinese water chestnut starch paste proved to belong to non-Newtonian pseudoplastic fluid.
【CateGory Index】: TS231
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