EFFECT OF RHEOLOGICAL INTERRELATIONSHIPS BETWEEN STARCH GEL AND FAT ON THE FAT DISPERSION IN FARINACEOUS GEL MATRIX

Document Type

Article

Date of Original Version

1-1-1983

Abstract

The rheological interrelationships between starch gel and fat clearly affected the fat dispersion pattern in the farinaceous matrix when soybean‐oil‐based plastic fat was dispersed in modified tapioca starch gel. A gradual increase in fat particle size with concomitant decrease in fat particle numbers (r̄=0.95) was seen as both viscosity and rigidity of starch gel were decreased. The fat particle size gradually got larger with an increase in fat hardness and began to increase sharply as the fat reached its plastic range (30–40% solid fat). The fat particle size was markedly reduced as both the starch gel to fat viscosity ratio and the shear rate were increased. The viscosity of fat‐starch gel mix was highly correlated with fat particle size (r=0.95). The fat viscosity, the rigidity of gel matrix, and the shear rate applied during dispersion appeared to be the most important rheological parameters which determine the overall dispersion pattern of fat in the farinaceous gel matrix. Copyright © 1983, Wiley Blackwell. All rights reserved

Publication Title, e.g., Journal

Journal of Texture Studies

Volume

14

Issue

3

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