Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to
flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a
quick vermicelli preparation (noodles), in order to study the effect of the additi
on of some
chemical and organoleptic characteristics of this product and to determine the ideal
proportion of corn starch added.
The study has shown that there is an inverse relationship between the reduction of
protein content and the increase of the fat percentage and the increase of starch proportion
up to (25%) in both kinds of bean noodles: peeled and unpeeled.
Increasing the ratio of starch above 15% has affected negatively the resulted noodles
colour and some organoleptic characteristics such as taste and smell with the emergence of
a gradual improvement of the appearance of noodles that resulted from flour peeled beans.
Finally , it was found that the best ratio of added starch is 15%.
In this work, Rheological and mechanical properties of acrylonitrile –
butadiene – styrene/ corn starch composites (ABS/starch) were studied. The
composites were prepared using a laboratory scale single screw extruder.
Rheological properties were
determined using the single screw extruder, and
apparent shear rate (γ), apparent shear stress (τ), apparent viscosity (η), non-
Newtonian index (n) and flow activation energy at a constant shear rate (Eγ)
and constant shear stress (Eτ) were determined. Mechanical properties in term
of tensile tests were performed using Testometric M350-10KN, stress at break,
strain at break and Young's modulus were determined. Rheological results
showed that the composites are pseudo plastic in behavior, and the apparent
viscosity of the composites increases with increasing starch content above the
additive rule which indicates a partial compatibility in the composite, also it
was found that the flow activation energy of the composite increases with
increasing starch content. Also it was found that the activation energy value at
a constant shear stress is more than that at a constant shear rate. The
mechanical results showed that the strain at break of the composite decreases
sharply by the presence of starch, whereas the young's modulus increases with
increasing starch content.
