Estimation of elasticity of some gel foods containing starch using gel-dispersed dynamic viscoelasticity measurement of the starch

The aim of this study is to verify the practical effect of starch granules on the mechanical property of some gel foods containing starch at different proportion. Compression elasticity (E-C=stress/strain) for some gels and gel foods containing various starches at the granular state were compared with elasticity modules (G') obtained by gel-dispersed dynamic viscoelasticity measurement (GDVM) for those starches in the past study. For the starches except for rice starches, G' obtained at 80 degreesC for 33% starch samples (G(H)) correlated with Ec of 33% starch gels at room temperature. Ec of starch-added Kamaboko generally correlated with G' for 10% starch samples (G(L)), assumed to be reflected by the volume increase of starch granules, but the effects of starches originated from sweetpotato and green gram were lower than those of the starches indicating equivalent G(L). E-C of sausage was clearly increased by addition of starch, but did not show clear correlation with the GDVM values. A good correlation between E-C and G(H) was observed for starch mixtures prepared by addition of various starches into wheat starch at the proortion of 30% (w/w). E-C of starch-added noodles at the same proportion as the starch mixtures also correlated with GH for those mixtures, assumed to be reflected by average mechanical property of starch granules.