The effect of concentration and temperature on viscoelastic properties of chestnut starch is discussed in the paper. The starch structure was estimated using the fractional standard linear solid model FSLSM. Rheological parameters of the FSLSM model were determined and their changes for different concentrations and temperatures of chestnut starch paste were discussed. High values of the viscoelastic modulus of plateau allow us to state that in all the analyzed cases, the medium with a structure typical of viscoelastic quasi-solid bodies is formed. The values of the rheological parameters of FSLSM model provide useful information concerning the structure of chestnut starch paste, such as the total elasticity of the networks, network oscillations, gel stiffness, and structure of cross-linking. The proposed method of discussion of the results of rheological measurements allow to present a comprehensive evaluation of the analyzed medium structure.
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Orczykowska et al. (2014) studied this question.
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