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Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774

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Abstract

Rheology of corn flour doughs was studied employing stress relaxation and two-cycle compression tests performed at different moisture (48–62%) and gum Arabic (0–2%) contents of the dough. The parameters determined from small-deformation (5% strain) stress relaxation experiments were the empirical constants k<sub>1</sub> and k<sub>2</sub>, while two-compression cycle tests gave textural parameters like hardness, cohesiveness, springiness and adhesiveness of the doughs. Corn doughs were sensitive to moisture contents that were reflected by the values of the relaxation constants (k<sub>1</sub> and k<sub>2</sub>) and textural parameters. Addition of gum markedly affected sensory adhesiveness and cohesiveness. These values were interrelated with sensory attributes using principal component analysis (PCA) to obtain suitable condition for handling of dough.

Item Type: Article
Additional Information: Copyright of this article belongs to Elsevier Ltd.
Uncontrolled Keywords: Corn dough; Rheology; Gum Arabic; Stress relaxation; Two-cycle compression; Sensory attributes
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
500 Natural Sciences and Mathematics > 07 Life Sciences > 06 Sensory Science
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/549

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