Because of many nutritional, technological and textural advantages of starch in
food and pharmaceutical systems, it is receiving much more attention. Investigation
of the changes in such bioactive carbohydrates in gastrointestinal tract has
recently been considered. Study of the rheological parameters is one of the ways to
find the influence of each digestion process on the structural properties of starch
samples. In this work, steady shear flow behavior and thixotropy of wheat starch
gel affected by the type of wheat starch (native, cross-linked and hydroxypropylated),
concentration and saliva addition (SMCs) were studied. Investigation
of rheological properties in a SMC allows a better understanding of food
structure in the mastication condition, which can be used to develop a food
product with special mouthfeel or for special consumers like people with
dysphagia.
Because of many nutritional, technological and textural advantages of starch infood and pharmaceutical systems, it is receiving much more attention. Investigationof the changes in such bioactive carbohydrates in gastrointestinal tract hasrecently been considered. Study of the rheological parameters is one of the ways tofind the influence of each digestion process on the structural properties of starchsamples. In this work, steady shear flow behavior and thixotropy of wheat starchgel affected by the type of wheat starch (native, cross-linked and hydroxypropylated),concentration and saliva addition (SMCs) were studied. Investigationof rheological properties in a SMC allows a better understanding of foodstructure in the mastication condition, which can be used to develop a foodproduct with special mouthfeel or for special consumers like people withdysphagia.
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