Starch’s flow behaviour can be determined from the relationship between starch shear rate and apparent viscosity of starch paste (Nurul et al. 1999). The power law, Herschel-Bulkley and Bingham models are the common models used to express the flow behaviour of starch (Ai and Jane 2015; Kong et al. 2010). Starch’s flow behaviour is critical to many applications as it relates to the suspending properties of product at different shear rate (Nurul et al. 1999). Starch pastes are reported to have a non-Newtonian and shear-thinning behaviour by previous studies (Zhu et al. 2016; Kong et al. 2010). The differences in viscosity among starch pastes are significantly related to their starch concentration, amylose content, and temperature (Ai and Jane 2015).
