Rheology and Relationship among Rheological Parameters of Cross‐Linked Waxy Maize Starch Dispersions Heated in Fructose Solutions

Abstract

ABSTRACT: Dispersions of 5% cross‐linked waxy maize starch heated in Newtonian aqueous fructose solutions, 0 to 600 g per kg, exhibited either thixotropic or antithixotropic flow behavior, and viscoelastic behavior. The mean starch granule dia in the dispersions changed slightly with fructose content. Values of G' of the dispersions were higher than those of G', reflecting gel‐like behavior of the dispersions. Values of the first normal stress coefficient predicted from dynamic rheological and apparent viscosity data based on the Goddard‐Miller model were in reasonable agreement with experimental values.