Dynamic rheological properties of corn starch-date syrup gels
A A Mohamed1, S Hussain1, M S Alamri1
1Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia.
Abstract:
The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G') was much greater than the viscous modulus (G″). Different effect between DS and SG on corn starch gel was observed, where SG addition and DS replacement experiments exhibited the highest G'. The tan δ of all samples was in the range of 0.02-0.20 indicating elastic behavior since it is less than unity. The hardness of starch gel ranged from 13 to 146 g and 212-145 for DS replacement and DS addition, respectively. Unlike the replacement experiment, the addition experiment exhibited significant increase in peak viscosity, setback and pasting temperature (p > 0.05). The magnitude of the effect of DS on corn starch gel was more evident compared to SG. This was apparent by looking at the slopes of the linear regression of the log of G' or G″ versus the log of frequency. Based on the information provided here, date syrup application can expand to cover the baking and beverage industries.
Related Concept Videos
Physical and Chemical Properties of Matter
Properties of Transition Metals
Dynamic Equilibrium
Two-dimensional Gel Electrophoresis
The first dimension separation uses the isoelectric focusing or IEF technique performed on immobilized pH gradient (IPG) strips that separate proteins according to their isoelectric points.
Biological samples, such...
Convolution Properties I
The commutative property reveals that the input and the impulse response of an LTI (Linear Time-Invariant) system can be interchanged without affecting the output:
Properties of DTFT II
The frequency differentiation property is illustrated by considering a DTFT pair and differentiating both sides with respect to ω.


