Rheological properties of katakuri starch gel at the extremely small and large deformations

摘要

The static viscoelasticity, stress-strain curves, texture profiles, and sensory evaluation of 10/100 katakuri (Erythronium japonicum Dence) starch gel were compared with those for potato and edible canna starch gels. The creep curves for each gel measured at 10-40℃ were analyzed by a mechanical model with four elements comprising a Hookean model, Voigt model for retarded elastic modulus and viscosity, and Newtonian model.