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Controlled stress rheological measurement of blackgram flour dispersions.

Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.

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Abstract

Rheological properties of black gram meal dispersions with different solids concn. were determined using a controlled stress rheometer. Black gram was ground to meal with a particle diam. of 156.8 mum and dispersions for rheological measurements were prepared with solids concn. of 5, 10, 15, 20, 25 and 30% (w/w, dry basis) by addition of distilled water. Rheometry measurements were conducted at 25 0.1C and shear stress was increased from 115 to 2375 mPa to obtain 20 shear rate/shear stress data points. Results suggested that dispersions behaved as a shear thinning fluid with yield stress obeying the Herschel-Bulkley model on the basis of their low values (<less than or equal to>1.4%) for root mean squares between experimental and predicted data. Dispersions also showed a time-dependency and had isotropic loops. Increasing the solids concn. in dispersions increased yield stress, consistency index and apparent viscosity but decreased flow behaviour index. A power law type relationship (r = 0.097, P <less than or equal to> 0.01) was obtained between yield stress and solids concn. It is suggested that these results may be of use in the formulation of slurries/pastes/dispersions for the manufacture of black gram-based foods, especially traditional Indian snack foods.

Item Type: Article
Uncontrolled Keywords: DISPERSIONS-; FLOURS-; LEGUMES-; RHEOLOGICAL-PROPERTIES; BLACK-GRAM; MEAL-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 09:21
Last Modified: 30 May 2012 09:56
URI: http://ir.cftri.com/id/eprint/3621

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