Influence of additives on rheological properties of maize and tapioca starch pastes.
The knowledge of rheological properties of food products is important for characterisation of process and quality parameters, as well as for new products development. Starch and hydrocolloids are often added during processing of different food products to achieve specific properties such as thickening or gelling, adhesion of different food components, film forming, inhibition of crystallisation, etc. One of essential criteria for the choice of hydrocolloids in achieving certain food properties is the compatibility with other food constituents and/or other hydrocolloids. The objective of this work was to investigate the influence of hydrocolloids, carrageenan and locust bean gum (0.5 % w/w) on rheological properties of maize and tapioca starch pastes, and their mixtures. The rheological measurements were carried out with rotational viscometer. Rheological parameters (flow behaviour index and consistency index) were calculated from rheological data. Results showed that hydrocolloids have an important influence on rheological properties of maize and tapioca starch pastes, as well as their mixtures. The greatest influence on viscosity of pastes had addition of locust bean gum to tapioca starch paste.