Applicability of time–temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose – Part 2 Original Research Article

Dynamic rheological characteristics of mung bean starch individually and blending with sodium chloride (5–10%) and sucrose (5–10%) in aqueous medium were studied isothermally (70–95 °C). The elastic modulus (G′) of each dispersion was significantly higher than viscous modulus (G″) and showed a predominant solid-like property. Each ingredient affected the rheological behavior differently. Incorporation of sugar increased the gel rigidity, whereas sodium chloride-starch blend lowered the gel strength as function of concentration. The empirical principle of time–temperature superposition (TTS) was examined to bring experimental dynamic rheological data at various temperatures together into single master curves at a reference temperature of 80 °C. The complex viscosity (η∗) master curve was obtained for the blends with slight deviation. The elastic modulus superposition (G′–ω) has been found to fail in the studied temperature regime. The failure of TTS was believed to be happened due to complex starch–additive–water matrix formation, temperature response of individual components and phase change during gelatinization of starch.