•  
  •  
 

Food Structure

Abstract

Microstructural and rheological changes in barley and oat starch dispersions during heating and cooling were studied by light microscopy and dynamic viscoelastic measurements. The two starch pastes showed similar viscoelastic properties after gelatinization, but during cooling the 20% barley starch pastes heated at 95°C underwent a sharp transition in viscoelastic behaviour probably due to the gelation of amylose. This transition was shifted to lower temperatures at 10% starch concentration.

Microstructural studies of an 8% barley starch dispersion heated to 90°C using the smear technique showed amylose to form a network structure around the granules. The granules in starch paste heated to 95°C were poorly stained and amylopectin was fragmented. Microscopic examination of an embedded section of the cooled barley starch gel showed amylose to form a continuous phase in which starch granules were dispersed.

G' increased below 80°C during cooling of 10% oat starch dispersions preheated at 95 °C. No rheological changes occurred when they were preheated at only 90°C.

Microstructural studies of an 8% oat starch dispersion heated to 90°C using the smear technique showed amylose to form a network structure around the granules. Part of the granule structure had already broken down. Heating to 95°C induced considerable changes in the granule structure of oat starch gels. Amylopectin formed a very fine network. Microscopic examination of embedded sections of the cooled, stored gel showed a much coarser structure compared with that of the smear.

Included in

Food Science Commons

Share

COinS