[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rheological characterization of raw and roasted green gram pastes.

Veena, R. and Sila, Bhattacharya (2012) Rheological characterization of raw and roasted green gram pastes. LWT - Food Science and Technology, 46. pp. 260-266. ISSN 0023-6438

[img] PDF
LWT Volume 46, Issue 1, April 2012, Pages 260-266.pdf - Published Version
Restricted to Registered users only

Download (456kB) | Request a copy

Abstract

Rheological properties of raw and roasted green gram pastes have been determined at different moisture contents (52e56 g/100 g) and temperatures (10e40 �C). These pastes exhibit shear-thinning behavior and possess yield stress. Cross model is suitable (0.986 � r � 0.999, p � 0.01) to explain the flow characteristics of the pastes. The Cross model parameters such as zero-shear viscosity and relaxation time are sensitive to concentration of solids in the paste as well as temperature of measurement, and vary widely between raw and roasted samples. The effect of temperature on the apparent viscosity follows the Arrhenius type relationship (r � 0.961, p � 0.01). The viscoamylographic indices and trypsin inhibitor content are also different for raw and roasted samples. The roasted pastes show a smooth and cohesive microstructure. The optimized sample of roasted flour having a moisture content of 55 g/100 g is suitable as bread spread with appropriate stickiness and spreadability.

Item Type: Article
Uncontrolled Keywords: Green gram, Paste, Rheology, Cross model
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jan 2012 05:02
Last Modified: 28 Aug 2018 05:23
URI: http://ir.cftri.com/id/eprint/10588

Actions (login required)

View Item View Item