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Cold-slurry viscosity of processed rice flour.

Unnikrishnan, K. R. and Bhattacharya, K. R. (1983) Cold-slurry viscosity of processed rice flour. Journal of Texture Studies, 14 (1). 21-30, 7 ref..

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Abstract

Viscosities of dispersions of raw and various processed rice flours in water were examined with a coaxial cylinder viscometer. Viscosity increased with increasing degree of processing and with a reduced level of apparent starch reassociation in processed rice. Measurement of apparent viscosity of cold slurries could thus be a simple practical test of processed, including parboiled, rice and of the degree of processing. The system showed time-dependent thinning and a typical loop in the shear rate-viscosity curve, showing that it was thixotropic in nature. Viscosities were proportional to hydration power and slurry-sedimentation behaviour of the samples.

Item Type: Article
Uncontrolled Keywords: VISCOSITY-; rice flour aqueous dispersions, viscosity of; FLOUR-SPECIFIC; RICE-; viscosity of rice flour aqueous dispersions
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 07:29
Last Modified: 25 May 2016 07:29
URI: http://ir.cftri.com/id/eprint/3507

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