MODELING RHEOLOGICAL BEHAVIOR OF GELATINIZING STARCH SOLUTIONS USING MIXER VISCOMETRY DATA

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

An attempt was made to analyze the elastic modulus (G′) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 °C to 90 °C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k₀), and activation energy (E_a)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G′ value. The change of the derivative of G′ with respect to time (dG′/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ·mol⁻¹. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest E_a value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of muffin batters and, therefore, in technological characteristics of baked muffins.

Rheological characteristics of intermediate moisture blends of pregelatinized and raw wheat starch

Rheological properties of intermediate moisture (35-45% wet basis) doughs from pregelatinized and raw wheat starch blends of various ratios were characterized using off-line capillary rheometry and online slit-die extrusion. In the case of capillary rheometer, viscosity of blends decreased by up to 50% as pregel starch concentration increased from 5 to 45%, whereas tests could not be conducted beyond 45% pregel starch concentration. For slit-die extrusion, viscosity was at a minimum at 60% pregel concentration, and it decreased by as much as 65% as pregel concentration increased from 0 to 60%. As pregel concentration increased (from 5 to 45% for the rheometer and from 0 to 60% for the extruder), the amount of water available in the system for gelatinization of existing raw starch granules decreased due to the stronger water-binding capacity of pregelatinized starch. This led to decreased additional conversion in the rheometer and extruder, which in turn caused a decrease in the volume fraction of starch and a reduction in viscosity.