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Research Article

ScienceAsia 27 (2001) : 169-175 |doi: 10.2306/scienceasia1513-1874.2001.27.169


Viscoelastic Properties of Mixed Flour Gels

Parichat Hongsprabhas*

ABSTRACT: The effects of filler substitution on the viscoelastic properties of mungbean starch gels were studied. The particulate fillers, namely, corn flour, tapioca starch, brown rice flour, okara and mungbean malt were substituted (in mass fractions ranging from 0 to 0.3 of total solid) to the primary mungbean starch gels containing 15% total solid (w/v). The results indicated that substitution with particulate fillers had antagonistic effects on shear stress and strain. The substituted gels became weaker and less cohesive than the mungbean starch gels. Principal Component Analysis indicated that 3 types of mixed gel with different viscoelastic properties could be generated by changing the types of filler and substitution levels. This approach to food polymer science can help in designing starch-based food products with desirable textural properties

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Division of Food Science, Faculty of Science, Srinakharinwirot University, Bangkok 10110, Thailand.

* Corresponding author, E-mail: parichat@psm.swu.ac.th

Received 26 Jun 2000, Accepted 28 May 2001