Influence of the used starch on the structure, stability and rheological properties of a starch-milk dessert cream

Abstract

The stability and rheological properties of starchy dairy dessert creams thickened with corn, potato, wheat, rice, and tapioca starches were compared. A difference in structure was also reported in microscopic imaging. The stability of the creams was assessed by analysing the amount of liquid separated by centrifugation of the samples. Potato starch cream was found to have the least stability after 24, 120, and 240 hours of storage. Wheat starch shows the lowest retrograde properties. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data show that all systems studied are non-Newtonian fluids. The resulting flow curves were analysed using the Herschel-Bulkley model. All creams are pseudoplastic, thinning liquids with time-varying properties. The consistency of creams thickened with rice and wheat starch is significantly more stable than those thickened with corn, potato, and tapioca starch, which was also confirmed by the calculated thixotropic areas.