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Rheological and hydration properties of popped rice.

Murugesan, G. and Bhattacharya, K. R. (1989) Rheological and hydration properties of popped rice. Journal of Texture Studies, 20 (3). 325-333 ; 10 ref..

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Abstract

The cold-slurry viscosity, sediment vol. and hydration power of popped rice, along with those of dry-heat parboiled rice and expanded rice for comparison, were determined. Values of all these properties increased with increasing severity of processing treatment but decreased with starch reassociation. Cold slurries of these products showed time-dependent thinning, indicating thixotropic nature. A yield stress value appeared beyond a certain min. concn. The viscosities of the products, their hydration power and sediment vol. were all interrelated. Popped rice was well gelatinized with little or no starch reassociation.

Item Type: Article
Uncontrolled Keywords: CEREALS-; MOISTURE-CONTENT; RHEOLOGICAL-PROPERTIES; RICE-; HYDRATION-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 09:33
Last Modified: 26 May 2016 09:33
URI: http://ir.cftri.com/id/eprint/6397

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