Effect of pressure treatment duration on the rheological characteristics of dry-heated alocasia starch in the presence of monosaccharide and disaccharide

The current work investigated the impact of different pressure processing times (5, 10, and 15 min) at 120 psi on the rheological behavior of a mixture of dry-heated Alocasia macrorrizhos starch with monosaccharide and disaccharide. Shear-thinning behavior was exhibited by the samples in steady shear evaluation and the highest viscosity was observed in the 15 min pressure treated samples. In the initial phase of amplitude sweep measurement, samples exhibited strain dependency but later they remain unaffected with applied deformation. The greater value of Storage modulus (G & PRIME;) than loss modulus (G & DPRIME;) (G & PRIME; > G & DPRIME;) indicating the weak gel-like behavior. Increasing in pressure treatment duration enhanced the value of G & PRIME; and G & DPRIME; with applied frequency and found maximum at 15 min. In temperature sweep measurement the G & PRIME;, G & DPRIME; as well as complex viscosity curves increased initially and then decreased after achieving peak temperature. However, the rheological parameters of the samples treated under long pressure processing time were found to be improved during temperature sweep measurements. The resulting extremely viscous, pressure-treated dry-heated Alocasia macrorrizhos starchsaccharides combination has a variety of uses in different pharmaceuticals as well as in food industries.

Automated summary

This study examined the rheological behavior of a mixture of dry-heated Alocasia macrorrhizos starch with monosaccharide and disaccharide under different pressure processing times. The samples exhibited shear-thinning behavior and the highest viscosity was observed in the 15 min pressure treated samples. Increasing pressure treatment duration enhanced the values of storage modulus and loss modulus, showing weak gel-like behavior. The resulting extremely viscous starch-saccharides combination has various applications in pharmaceuticals and food industries.