Title : ( Investigating the effect of starch type on the rheological behaviour of Custard )
Authors: Razieh Kashi , Seyed Mohammad Ali Razavi ,
Full TextAbstract
Custard is a starch-based popular dessert with a semi-solid texture. The present study aimed to investigate the changes in rheological properties of custard prepared with waxy and modified waxy corn starch. The results indicated that using waxy and HHP (High Hydrostatic Pressure) starch could increase the flowability index significantly from 0.04 to 0.22 in both waxy corn starch and HHP starch contained samples. All custard samples showed thixotropic behaviour and fitted to the Weltman and Sisko model with R2 higher than 95 percent. Using waxy and HHP starch both led to a significant change of initial shear stress from 1.64±0.04 in the control sample to 2.98±0.03 and 1.36±0.00 in waxy and HHP custard, respectively.
Keywords
, Rheology, Thixotropic behaviour, Starch, Custard
@inproceedings{paperid:1097259,
author = {Kashi, Razieh and Razavi, Seyed Mohammad Ali},
title = {Investigating the effect of starch type on the rheological behaviour of Custard},
booktitle = {3rd International Conference on Rheology (ICOR)},
year = {2023},
location = {Tehran, IRAN},
keywords = {Rheology; Thixotropic behaviour; Starch; Custard},
}
%0 Conference Proceedings
%T Investigating the effect of starch type on the rheological behaviour of Custard
%A Kashi, Razieh
%A Razavi, Seyed Mohammad Ali
%J 3rd International Conference on Rheology (ICOR)
%D 2023
