Flow behaviour and temperature stability of chicken muscle proteins – modified waxy corn starch blends

Chicken breast muscle powder (CBMP) was treated as a function of heating temperature, heating time and amount of alkali added. The pre-treated CBMP was then blended with modified waxy corn starch (MWCS) and characterized by flow analysis and temperature sweep. Flow analysis revealed that the blend behaved as a shear thickening and time dependent fluid with a yield stress. Statistical analysis showed that only linear and quadratic effects of heating temperature and heating time caused significant effects on flow behaviour index, consistency index and yield stress (p 0.05). Sample flow behaviour was found to change from rheopectic to thixotropy with increasing amount of alkali used. On the other hand, sample prepared by blending mildly treated CBMP and MWCS was thermally stable, where the G’ was recorded to be independent of heating and cooling cycle from 5-95°C and 95-5°C.