多重バイト試験法によるジャガイモでん粉のりの物性の検討

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Physical properties of the pastes of potato starch were investigated by using the multi-biting test. Pastes of potato starch have peculiar gelatinization characteristics and complex rheological properties compared with many other starch pastes. These peculiar physical properties of the pastes of potato starch could be analyzed by using the viscoelastic parameters of the multi-biting test already reported. Potato starch was easily swelled and gelatinized, and apparent viscosity of the pastes of potato starch were declined linearly by heating 40 min at the temperature of 70℃ with ascending the temperature, owing to the easy breakdown of the starch pastes. On the contrary, by adding 1 or 2% NaCl, apparent viscosity of potato starch pastes ascended linearly in the temperature from 70 to 80℃ and finally declined at 90℃. By adding 0.1% palmitic acid Na-salt, apparent viscosity of potato starch pastes ascended linearly depending on the temperature rise and sharply ascended at 90℃. These rheological behavior based on not only gelatinization character but also the gel structure of the pastes of potato starch, can also be analyzed by the elastic parameter and the parameter of adhesiveness of the multi-biting test. Effect of the additives to the rheological behavior of the pastes of potato starch treated at 98℃ for 30 min heating in wet conditions indicated the complicated relations between additives and gelatinization characters of potato starch pastes.
社団法人日本家政学会の論文
1990-12-15

多重バイト試験法によるジャガイモでん粉のりの物性の検討

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