The higher viscosity of those gels prepared with a fixed starch concentration significantly enhanced the slowly digestible starch (SDS) and reduced the kinetic constant ( k). At a fixed starch concentration, corn gel displayed the highest viscosity, slowing the enzymatic starch hydrolysis. A rapid force analyzer, a vibration viscometer and a rheometer were used to differentiate the gels based on the starch source and concentration. Different gels (corn, wheat, and rice) with variable or constant viscosity were analyzed using diverse methodologies to determine the changes in the pasting behavior. The objective of this research was to understand how the viscosity of starch gels affects their hydrolysis and whether that effect was dependent on the type of starch. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. For more information contact us or click on the Find Out More buttons.Starch is one of the most important carbohydrates that is present in many foods.
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All our calibration services are available onsite (we visit you) or you can send your viscometers to our lab for calibration. We offer unparalleled viscometer calibration services for most types of viscometer as well as flow cup calibration/dip cup calibration, ISO flow cup calibration, and all other types of viscosity flow cup. Leading Viscosity Testing Equipment and Calibration Services Full backup, calibration, service and repairs.High-quality equipment manufactured in the UK, Europe and the USA.Benefits of Viscosity Testing Equipment from AML: We supply a wide range of rotational viscometers, flow cups, cone & plate viscometers, Krebs viscometers, falling rod viscometers and flow plates. Our engineers are on hand to ensure you order the correct viscosity test equipment and also get the most out of it after purchase.
AML are the leading experts in the field of viscosity measurement.
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