Oscillatory Probe Rheometry as a Tool for Determining the Rheological Properties of Starch‐water Systems 1

An oscillatory probe rheometer was effective at measuring the viscosity of starch pastes and the viscoelastic properties of starch gels. Because low shear strains were applied, the integrity of the gel was not disrupted during the testing. As the starch concentration of the systems increased, the complex modulus (G*) and storage modulus (G′) increased. At 20°C, the strength of the resulting gels, as measured by log G′, was a linear function of starch concentration. Loss tangent values (G″/G′) could be used to determine the approximate temperature at which the sol became a gel. As the starch concentration of the systems increased, the temperature of the sol to gel transformation increased from approximately 35°C (5% starch) to 60°C (10% starch).